Holiday Appetizers: Cranberry Salmon Tartine, Chicken Consomme & Pumpkin Souffle #CartonSmart #TetraPak #Pacific Foods

This post brought to you by Carton Smart. All opinions are 100% mine.

Tis the season for quick get togethers with friends and family. If you keep in your pantry some Pacific Foods items in eco-friendly Tetra Pak you will always be able to throw an appetizer together.

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  • Tetra Pak is easier on you and the environment:
  • These packages are made from renewable paper and are recyclable.  
  • They are lighter to carry comparied to cans. 
  • Tetra Pak container takes up less space in your pantry.
  • And they are safer too than cans. I like to have my kids help out in the kitchen but the sharp edges on cans make me nervous. You don't have to worry about sharp edges with Tetra Pak cartons, as a matter of fact my 12 year old should me how to open and close the containers!

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Here are some of the seasonal appetizers I have made with Pacific Food's products. I made these one chilly afternoon when I found out that some friends were stopping by… but now I plan on making these appetizers for Christmas Day.

Cranberry Salmon Tartine

by Diane Balch
preparation time: 20 minutes, makes about 40 appetizers
1 5.25 ounce box of Melba Snack Whole Grain 
1 Four ounce package of Smoked Salmon
1 eight ounce container of cream cheese
1 15.6 ounce Tekra Pak container of Pacific Organic Jellied Cranberry Sauce
1 piping bag
1) Spread cream cheese on each piece of Melba toast.
2) Place a tiny piece of salmon on top of the cream cheesed toast.
3) Pipe a drop of cranberry jelly on each piece of salmon.

Consomme is a very flavorful French soup. Because it is just seasoned broth it doesn't fill you up… perfect as an appetizer on a cold day. 
It can really be made with any wilting vegetables in your refrigerator. You know, like when you have one carrot and on piece of celery left… not quite enough to make a regular chicken soup… Don't throw those odds and end vegetables away…make consommé. Same advice for your fresh herbs that are getting old… substitute any herb for the chives in this soup. 

Chicken Consomme Soup

by Diane Balch
preparation: 20 minutes    cook time: 45 minutes   serves: 4-6 people
6 cups of Pacific Organic Simply Stock Chicken
1 carrot
1 onion
1 celery stalk
2 egg whites from large eggs
8 ounces of chicken
1 teaspoon of salt
1 tablespoon of chives 
Salt and pepper to taste
1) Bring stock to a boil in a large sauce pan.
2) While the stock is coming to a boil. Put all of the ingredients except the chicken and the egg whites into a food processor and grind them up fine.
3) Remove vegetables and seasoning from the food processor with a spatula. Set aside. 
4) Grind the chicken.
5) When the chicken is ground add the egg whites to it and give it a quick pulse to incorporate the two ingredients together.
6) Add the vegetables to the chicken egg mixture and give the processor a few quick pulse to mix all the ingredients up.
7) Pour the mixture into the boiling stock. Put the burner down to low and let the soup simmer for at 45 minutes. Turn the heat off at this time. You can let the mixture sit for a few hours.
8) Skim the chicken/vegetable mixtures from the top of the soup. Pour the soup through a fine mess strainer. If you really want to get all the particles out place a piece of cheese cloth in the strainer.

Individual pumpkin souffles are a great seasonal treat and they are so easy to make. I just followed the pumpkin pie recipe on the back of the Pacific Organic Pumpkin Puree container. Just keep an eye on the soufflés because they do cook faster than a whole pumpkin pie. Mine were ready in about 40 minutes. 

I hope that these pantry appetizer ideas will be helpful to have on hand over the holidays. We go create so much trash this time of year it nice to use items packaged in containers that are a little gentler to earth. It is just one small way to make a difference, but they all add up. Share your carton smart ideas on Twitter @CartonSmart and follow #CartonSmart on Pinterest. 

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