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Cranberry Pistachio Pate
This delicious pate was introduced to us by Rosina, Raphael's big sis. The green pistachios and red cranberries make it a festive appetizer during the Christmas holiday.
tsp dried sage leaves,crushed or 1/2 teaspoon ground sage
1
tsp salt
1
tsp coarsely-ground black pepper
2
cloves of garlic, minced
1
lb lean ground beef
1
lb lean ground pork
Directions
1.
Preheat oven to 350 degrees. Lightly spray a 9x5x3-inch loaf pan with nonstick cooking spray & set aside.
2.
Beat egg in a large mixing bowl. Add cranberries, shallots, pistachios, sherry, cream, bread crumbs, sage, salt, pepper and garlic; mix well. Add ground meats & mix thoroughly. Press mixture into prepared pan and cover tightly with foil. Bake 60-90 minutes.
3.
Remove pan from oven & cool slightly. Uncover; carefully pour off drippings, leaving pate in pan. Cover loosely with foil. Place several heavy canned goods in another loaf pan and place on top of foil to weight down the pate as it chills overnight.
4.
Remove weighted [an and foil. Loosen sides if necessary. invert pate onto a serving platter or wrap in plastic and chill for up to two days.
5.
To serve, cut pate in half lengthwise and then into thin slices. Serve with sliced cornichons, water crackers and stone ground mustard.
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By
Julie Mercer
