Cranberry Pistachio Pate
Source: Better Homes and Gardens
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
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.
Nutritional facts per serving
calories: 97, total fat: 5g, saturated fat: 2g, cholesterol: 31mg, sodium:
138mg, carbohydrate: 6g, fiber: 1g, protein: 7g, vitamin A: 2%, vitamin C: 1%,
calcium: 1%, iron: 5%