Festive ways to spice up your Christmas leftovers

Christmas day may have come and gone, but there are leftovers aplenty to savour. Let's discover how we can bring variety and remix these traditional dishes.

Chef Ricardo Esson explained that for those with leftover roasted turkey, chicken or ham, you can make sandwiches with fresh bread, lettuce, tomato, and your favourite condiments.

“There is usually meat galore packed up in the fridge. One way to make the best of those leftovers is to bubble a hearty soup, combining leftover meat with broth, vegetables, and seasonings. Add noodles for a filling meal,” he told Food.

But the options are not restricted to protein alone. By incorporating cooked gungo rice and peas or white rice into your repertoire, you can transform a side dish into the main attraction, Chinese style.

“Transform leftover rice and any cooked meat into a flavourful fried rice dish by stir-frying with vegetables, ham trimmings, soy sauce, and your seasonings of choice,” he added.

Let's hop from China to Mexico. Grab some tortillas and fill them with leftover meats, cheese, and veggies to whip up quick and easy quesadillas or wraps. Say olé, and your taste buds are sure to dance with delight!

And we can't leave out our stop to Italy. Meats and vegetables in abundance can create memorable pizza toppings, “Make your own pizza dough or use store-bought crust for a quick and tasty meal.” The same meats and vegetables can also be applied to pastas dishes.

If you are more of a morning person, Chef Esson highly recommends incorporating leftover vegetables, meats, and cheeses into a morning omelet or frittata for a protein-packed breakfast.

“Another great breakfast idea is to mix the leftover mashed potatoes with eggs, flour, and herbs to make savoury pancakes. Fry until golden brown and serve with sour cream or apple butter sauce,” he revealed.

He also made special mention of fruits and seasonal drinks like sorrel. “You can blend leftover fruits, yoghurt, and a liquid of your choice to create delicious and nutritious smoothies.”

Chef Camona Burton is all about satisfying your sweet tooth. The pastry specialist has a real treat for you. She has given the gift of desserts with remixed recipes using a local favourite: fruit cake. If Mona Made It, you can, too.

Mona Made It Fruitcake Rum Balls

INGREDIENTS

2- 2 ½ lbs Leftover fruitcake pieces

¼ cup White Rum or Rum Cream

2 cups powdered sugar

1 tbsp cinnamon

Chocolate for drizzling (optional)

Directions: In a food processor or stand mixer with the paddle attachment, combine the fruitcake pieces and rum. Pulse or beat until into a smooth paste. If it’s too sticky, add more cake. If it’s too crumbly, add more rum in small amounts until the right consistency is achieved. Form one to two tablespoons of paste into balls until the mixture is finished. Arrange on a tray and refrigerate for at least 30 minutes. In a separate bowl, combine the powdered sugar and cinnamon. Once the rum balls are firm, dust with the cinnamon sugar and present in mini cupcake liners. Drizzle with chocolate and decorate with sprinkles or crushed nuts. Serve and enjoy!

Mona Made It Fruitcake Ice-cream Sandwiches

Ingredients

2 lbs leftover fruitcake slices

1- 2 quart of vanilla or rum and raisin ice cream, softened

Assorted toppings

Directions: Line a 9x13 inch baking pan with grease or parchment paper. Line the bottom of the sheet with thin (about ¼ inch) slices of fruitcake. Evenly spread the soft ice cream over the cake and add assorted toppings if desired. Top with another layer of fruitcake slices. Cover and freeze for three hours to overnight. Lift the frozen dessert out of the pan and cut into 12 individual servings with a warm knife. Wipe the knife and dip in warm water between cuts. Serve and enjoy!

krysta.anderson@gleanerjm.com