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    Cranberry Pistachio Patè


    Source of Recipe


    by Mercyteapot, from BH&G

    List of Ingredients




    Nonstick cooking spray
    1 egg
    3/4 cup dried cranberries
    1/2 cup chopped shallots or onion
    1/2 cup shelled, 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 teaspoons dried sage leaves, crushed, or 1/2 teaspoon ground sage
    1 teaspoon salt
    1 teaspoon coarsely ground black pepper
    2 cloves garlic, minced
    1 pound lean ground beef
    1 pound lean ground pork
    Stone ground mustard

    Recipe



    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.

    Makes 24 servings.

 

 

 


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