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Categories:
dried cranberries egg shallots pistachio nut port wine light cream breadcrumbs sage salt black pepper garlic ground beef ground pork
Viewed: 29 - Published at: 5 years agoIngredients
- 3/4 cup dried cranberries
- 1 egg, beaten
- 1/2 cup chopped shallots or 1/2 cup onion
- 1/2 cup pistachio nut, shelled and chopped
- 1/3 cup port wine or 1/3 cup cranberry juice
- 1/4 cup half-and-half or 1/4 cup light cream
- 1/4 cup dry breadcrumbs (fine)
- 2 teaspoons dried sage, crushed or 1/2 teaspoon ground sage
- 1 teaspoon salt
- 1 teaspoon black pepper, coarsely ground
- 2 garlic cloves, minced
- 1 lb ground beef
- 1 lb ground pork (I like to use spicy sausage)
Method
- Combine 11 first ingredients. Add to ground meats, mixing very well. Press mixture into 9" x 5" x 3" pan that has been lightly sprayed with non-stick spray. Cover tightly with foil. Bake at 350 F for 1 1/2 hours.
- Let cool slightly and uncover, pouring off drippings. Cover with foil. Put heavy food cans inside another 9x5x3 pan. Place this pan on top of pate and chill overnight.
- Remove weights and foil Loosen sides if necessary and invert onto serving platter. (Can also be wrapped in plastic wrap and chilled 2 days.) Cut pate into thin slices and serve with "Cranberry Toast.".
