Sunday, November 7, 2010

Quick Liver Pate

This pâté recipe is based on liverwurst. I’m a huge pate fan so when I found this recipe in the November issue of Cooking Light, I had to try it. This may just be my new favorite appetizer for the holidays.

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