Cranberry-Pistachio Pate

By mirelsonp

Serve with apple or pear slices and toasted baguette rounds.
Make-ahead tip: Prepare, bake, and chill pate. Remove pate from the pan, wrap in plastic wrap and store in the refrigerator for up to 2 days. slice and serve as directed.

Ingredients

• Nonstick cooking spray
• 1 egg, beaten
• 3/4 cup dried cranberries
• 1/2 cup chopped shallot or onion
• 1/2 cup 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 tsp dried sage leaves, crushed, or 1/2 tsp ground sage
• 1 tsp salt
• 1 tsp coarsely ground black pepper
• 2 cloves garlic, minced
• 1 lb lean ground beef
• 1 lb lean ground pork
• Stone-ground mustard

Preparation

Step 1

Lightly coat a 9x5x3-inch loaf pan with cooking spray; set aside. In a large bowl, combine egg, cranberries, shallot, pistachio nuts, port wine, half-and-half, 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.

Bake at 350 degrees for 1 1/2 hours. 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 a weight. Place pan on top of the covered pate. chill for 12 to 24 hours.

Remove weighted pan and fil. Loosen sides if necessary. Invert pate onto a serving platter. Cut pate in half lengthwise and then into thin slices. Serve pate with stone-ground mustard.