Ingredients:
Pam cooking spray
3/4 cup dried cranberries
1 eggs, beaten
1/2 cup shallots
1/2 cup chopped pistachios
1/3 cup port wine
1/4 cup half-and-half
1 lb chicken livers
1/2 cup fine dry breadcrumbs
1 teaspoon dried sage
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
2 garlic cloves, minced
1 lb lean ground beef
1 lb ground lean pork
Directions:
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.
Servings: 12
Time preparation: 20 min.
Time total: 110 min.