Cranberry-Pistachio Pate

Serve this country-style pate with apple or pear slices, toasted baguette rounds, and stone ground mustard.

Cranberry-Pistachio Pate
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4 users rated this recipe an average rating of 3.0
Makes:
24 servings
Prep:
30 mins
Chill:
Overnight
Bake:
1 hr 30 mins 350°F
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Cranberry-Pistachio Pate

Ingredients
 
Nonstick cooking spray
1
egg
3/4
cup dried cranberries
1/2
cup chopped shallots or onion
1/2
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
1
pound lean ground beef
1
pound lean ground pork
 
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.

Nutrition Facts

(Cranberry-Pistachio Pate)
    Per serving:
  • 97 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 31 mg chol.,
  • 138 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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