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Ingredients
| cooking spray |
| dried sweetened cranberries: 3/4 cup |
| eggs: 1 (beaten) |
| shallot onions (chopped): 1/2 cup |
| pistachios (chopped): 1/2 cup |
| port wine: 1/3 cup |
| half and half cream: 1/4 cup |
| chicken liver: 1 lb |
| bread crumbs: 1/2 cup |
| sage leaves (chopped): 1 tsp |
| salt: 2 tsp |
| black pepper: 1 tsp (fresh coarse ground) |
| garlic: 2 cloves (minced) |
| ground beef, lean: 1 lb |
| ground pork: 1 lb |
Country Pate Gourmet Group
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
12 serving(s)
Tags
- Heat oven to 350-degrees. Lightly coat a long, Pullman pan or several small loaf-pans with cooking spray. Set aside. In small bowl, place chicken livers in port and marinate for about 1 hour. Then whirl in food processor until well chopped. Turn into a bowl and add remaining ingredients, mixing well before adding pork and beef. Press into pan (s) and cover tightly with foil. Bake for 1 1/2 hours. Remove from oven and when slightly cooled, carefully drain off liquid. Replace foil and lay heavy cans covering the surface of the pate. Chill 8-24 hours. Keeps up to 5 days. Gets more tasty with age.
- NOTE: cooked pate may not be frozen successfully, but you can prep it and put it in a foil-lined pan and freeze it, uncooked, until you are ready for it. Then defrost before proceeding with the baking instructions.