New Year’s Nibbles: 4 Easy Canapé Recipes to Ring In the New Year

From pre-dinner nibbles to late night snacks, canapés are a must when it comes to New Year’s Eve celebrations. Pair your cocktails and bubbles with a spread of easy-to-assemble bites to keep the party going well past midnight. 

Indulge in some of our favourite Savoury City recipes before the clock strikes twelve – we guarantee they’re more than fitting for a New Year’s toast!

Blini

Fluffy Eastern European pancakes topped with the garnish of your choice. Blinis are traditionally enjoyed to signify the start of new beginnings – a fitting finger food to welcome the new year.

Ingredients

  • 1 cup all-purpose flour

  • ¾ teaspoon salt

  • ½ teaspoon baking powder

  • ¾ cup + 2 tbsp milk

  • 1 large egg

  • 1 tablespoon melted unsalted butter

  • 1 tablespoon unsalted butter

Method

  1. Sift flour, salt, and baking soda together in a bowl.

  2. In a separate bowl, whisk the milk, egg, and melted butter together. 

  3. With a wooden spoon, mix liquid and solids together until the batter is fully combined.

  4. On medium heat, melt butter in a frying pan and drop one tbsp dollop of batter in the pan at a time, don’t over crowd them.

  5. Like with pancakes, when bubbles form over the surface of the blini, flip over for one minute until the other side is brown and rest them on a paper towel lined plate while you cook the remaining batter.

  6. Top with crème fraiche, your favourite caviar, and some minced chives.

Boursin Endive

Fresh bite-sized endive leaves, topped with whipped boursin. A simple, refreshing appetizer that only requires four ingredients. 

Ingredients

  • 3 Belgian endives

  • 1 Boursin wheel whipped in food processor with 2 tbsp whipping cream

  • Terra Root Chips

  • 2 tbsp fresh chopped chives

Method

  1. Separate the endive leaves, wash well and leave to dry. You want the bite-sized smaller leaves for this canapé. Save the bigger leaves for a salad.

  2. Transfer the whipped Boursin to a piping bag. If it’s too soft, let it rest in the refrigerator for 30 minutes. When ready, pipe a tight zigzag of Boursin onto each endive leaf.

  3. Frying crispy yam chips can be tricky, so for a reliable substitute you can get a bag of colourful Terra root chips. Choose your favourites and break them into large fragments, stud the Boursin ribbons with root chips, and garnish with fresh chives.

Sausage Rolls

Our take on a British classic. Stuffed with homemade sausage, these buttery, savoury pastries can be prepared as an appetizer or cut up into smaller bites. Serve at room temperature with hot mustard and a Branston pickle.

Ingredients

  • 1 sheet of puff pastry, chilled

  • 250 g ground pork

  • 250 g ground beef

  • 100 g fine bread crumbs (preferably not panko)

  • 1 medium onion, finely diced

  • 1 tsp salt

  • 1 pinch black pepper

  • 1 pinch nutmeg

  • 1 pinch ground ginger

  • 1 pinch ground sage

  • 2 tbsp parsley, chopped

  • 2 tbsp chives, chopped

  • 1 egg, well beaten

Method

  1. Combine the pork, beef, bread crumbs, onions and seasonings in a mixing bowl. Mix well by hand or using a stand mixer.

  2. With a knife, divide the puff pastry into six equal squares. Separate the meat mixture into six equal sausage-shaped portions, each the length of one pastry square. 

  3. Roll the sausage meat into the pastry, ensuring the seam is on the bottom. Repeat with the other squares and remaining meat.

  4. Refrigerate for 45 minutes while the oven preheats to 400ºF.

  5. For canapé-sized sausage rolls, cut the chilled rolls into 4-5 pieces before baking.

  6. Brush sausage rolls with beaten egg and bake approximately 20-25 minutes until pastry is golden brown and crispy. Sausage meat should reach an internal temperature of 165ºF. Rotate the sausage rolls half way through the baking time to ensure even cooking and browning.

  7. Allow to cool before serving.

Croustillants

These homemade Comté and Parmesan cheese crackers with whipped Boursin and poached pear are a delicious vegetarian-friendly canapé option to pass around the room. 

Ingredients

For cheese crackers:

  • 1½ cup flour

  • ½ cup unsalted butter

  • ½ tsp salt

  • 1½ cup Parmigiano Reggiano or Grana Padano, grated

  • 1/4 cup Comté, grated

For poached pear topping:

  • 1 pear, cut into ½ cm slices

  • ½ cup red wine

  • 2 tbsp sugar

  • Pinch of five spice

  • Boursin cheese

Method

  1. Combine flour, butter and salt.

  2. Knead in grated parm until a firm dough forms.

  3. Wrap tightly in plastic wrap and refrigerate overnight.

  4. Preheat oven to 350ºF.

  5. Between parchment paper, roll dough out to ½ cm thickness.

  6. Cut into circles, approximately 4 cm across.

  7. Bake on parchment-lined baking sheet for 10-15 minutes.

  8. Poach the pear with red wine, sugar and five spice on gentle heat, until the pear takes on a nice colour and the wine reaches a syrupy consistency.

  9. When cool, top crackers with Boursin cheese, poached pear, and some of the red wine reduction.

Looking to impress your guests with more delicious recipes? Check out our blog for more party essentials.

RecipesKristin Mak