Recipe from Better Homes and Gardens
Serve this country-style pate with apple or pear slices, toasted baguette rounds, and stone ground mustard.
Servings: 24 servings
Prep Time: 30 mins
Total Time: 2 hrs
Nonstick cooking spraysee savings
3/4 cupdried cranberriessee savings
1/2 cupchopped shallots or onionsee savings
1/2 cupshelled, chopped pistachio nutssee savings
1/3 cupport wine or cranberry juicesee savings
1/4 cuphalf-and-half or light creamsee savings
1/4 cupfine dry bread crumbssee savings
2 teaspoonsdried sage leaves, crushed, or 1/2 teaspoon ground sagesee savings
1 teaspoonsaltsee savings
1 teaspooncoarsely ground black peppersee savings
2 clovesgarlic, mincedsee savings
1 poundlean ground beefsee savings
1 poundlean ground porksee savings
Stone ground mustardsee savings
Preheat oven to 350 degree F. Lightly spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
Beat egg in a large mixing bowl. Add cranberries, shallot or onion, pistachio nuts, port wine or cranberry juice, cream, bread crumbs, sage, salt, pepper, and garlic; mix well. Add ground beef and pork. Mix well. Press mixture into prepared pan. Cover tightly with foil. Bakes 1-1/2 hours.
Remove pan from oven. Cool slightly. Uncover; carefully pour off drippings, leaving pate in pan. Cover pate loosely with foil. Place several heavy cans of food in another 9x5x3-inch loaf pan to serve as weights. Place pan on top of the covered pate. Chill overnight.
Remove weighted pan and foil. Loosen sides if necessary. Invert pate onto a serving platter or wrap in plastic wrap and chill for up to 2 days. Cut pate in half lengthwise and then into thin slices. Serve pate with stone ground mustard. Makes 24 servings.
Per serving: Calories 97, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 31 mg, Sodium 138 mg, Carbohydrate 6 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 2%, Vitamin C 1%, Calcium 1%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet