Cranberry-Pistachio Pate
Serve this country-style pate with apple or pear slices, toasted baguette rounds, and stone ground mustard.
Prep Time:
30 mins
Total Time:
2 hrs
Servings:
24 servings
Ingredients
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Nonstick cooking spray
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1 egg
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3/4 cup dried cranberries
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1/2 cup chopped shallots or onion
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1/2 cup shelled, chopped pistachio nuts
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1/3 cup port wine or cranberry juice
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1/4 cup half-and-half or light cream
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1/4 cup fine dry bread crumbs
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2 teaspoons dried sage leaves, crushed, or 1/2 teaspoon ground sage
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1 teaspoon salt
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1 teaspoon coarsely ground black pepper
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2 cloves garlic, minced
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1 pound lean ground beef
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1 pound lean ground pork
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Stone ground mustard
Directions
1.
Preheat oven to 350 degree F. Lightly spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
2.
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.
3.
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.
4.
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.
Nutrition information
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
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