Cranberry Pistachio Patè
Nonstick cooking spray
3/4 cup dried cranberries
1/2 cup chopped shallots or onion
1/2 cup shelled, chopped pistachio nuts
1/3 cup port wine or cranberry juice
1/4 cup half-and-half or light cream
1/4 cup fine dry bread crumbs
2 teaspoons dried sage leaves, crushed, or 1/2 teaspoon ground sage
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 cloves garlic, minced
1 pound lean ground beef
1 pound lean ground pork
Stone ground mustard
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.