Country Pate Gourmet Group

This may be frozen before baking, but loses quality if frozen after baking. Make in small loaf pans if not using all at once. Weighting the loaves well makes the pate more dense and it will slice better.

• Ready In: 1 hr 50 mins
• Serves: 12

Ingredients

•  Pam cooking spray
• 3⁄4 cup dried cranberries
• 1  egg, beaten
• 1⁄2 cup shallot
• 1⁄2 cup  chopped pistachios
• 1⁄3 cup port wine
• 1⁄4 cup half-and-half
• 1  lb chicken liver
• 1⁄2 cup  fine dry breadcrumb
• 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

1. 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.
2. 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.