You’ll find this recipe easy to make and definitely the one that grabs all of the attention at your next cocktail party. It was almost as good as the real thing. I modified it a bit and topped the pate with the chopped cherries and bacon instead of stirring them in.
Yield: 12 servings (serving size: about 2 1/2 tablespoons)
• 1/4 cup dried tart cherries
• 2 slices thick-cut bacon
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely chopped fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, finely chopped
• 1 bay leaf
• 2 tablespoons cognac
• 1/4 cup whipped cream cheese
• 8 ounces liverwurst
• 2 tablespoons chopped unsalted dry-roasted pistachios (optional), chopped and sprinkled over the pate.
Place cherries in a small saucepan with just enough water to cover; bring to a simmer over medium heat. Cook 3 minutes or until soft. Drain cherries; cool slightly, and finely chop.
Cook bacon in a small skillet over medium heat until crisp; remove bacon from pan, reserving 1 tablespoon drippings in pan. Finely chop bacon.
Add shallots, thyme, salt, pepper, garlic, and bay leaf to drippings in pan; cook 2 minutes or until softened, stirring occasionally. Remove pan from heat. Add cognac, scraping pan to loosen browned bits.
Remove the bay leaf. Place shallot mixture, cream cheese, and liverwurst in a food processor; process until smooth. Place in a small bowl; top with bacon and cherries. Cover surface of pâté with plastic wrap; chill at least 8 hours.
Calories: 110 Fat: 8.3 Protein: 3.4 g, Carbs: 3.5 g
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