This is a recipe for pork and veal pâté with dried cranberries. It’s a classic French appetizer that’s easy to make at home, though it does require some time in the kitchen.
Pâté is a type of meat paste that can be made from any kind of ground, cooked meat. It is traditionally spread on bread or toast and eaten as a snack food.
- 12 cup cranberries, dried
- Cognac or brandy, 1/3 cup
- 1 tablespoon butter (unsalted)
- 12 cup shallots, finely chopped
- 2 minced garlic cloves
- 12 cup freshly made bread crumbs (from crusty bread)
- heavy cream, 1/3 cup
- 2 eggs, big
- 14 cup fresh parsley, chopped
- salt (two tablespoons)
- 12 tsp. dried thyme
- 12 teaspoon rosemary (dried)
- 14 teaspoon allspice powder
- 14 teaspoon black pepper, freshly ground
- 1 pound veal ground
- 1 pound pork ground
- 4 oz. smoked or cooked ham, 14 inch thickly sliced and cut into 14-inch cubes
Pâté is the kind of pleasure that only appears on rare occasions. Brandy-scented and studded with sweet-sour cranberries, this is a classic.
- Make the pâté at least 1 day ahead of time. Plump the cranberries in the Cognac for approximately 1 hour in a shallow basin. (Alternatively, put in a small microwave-safe dish, cover, and microwave on High for 30 seconds.) Stir well and set aside for ten minutes.)
- Preheat the oven to 350 degrees Fahrenheit and place a rack in the middle. Lightly grease an 812 412 212 inch loaf pan.
- Melt the butter in a medium pan over medium heat. Cook, stirring often, until the shallots and garlic are softened, approximately 2 minutes. Remove from the equation.
- Combine the bread crumbs, heavy cream, eggs, parsley, salt, thyme, rosemary, allspice, and pepper in a large mixing basin. Allow for a 5-minute rest period. Mix in the ground veal and ground pork well (your hands work best). With the Cognac, combine the ham, shallot mixture, and cranberries. Cover firmly with a double layer of aluminum foil and pack into the prepared loaf pan.
- In a roasting pan, place the loaf pan. Place in the oven. Pull the oven rack out slightly and fill the roasting pan with enough boiling water to reach 12 inches up the sides. Replace the rack in the oven. Bake for 14 hours, or until an instant-read thermometer placed in the middle of the pâté (directly through the foil) registers 160°F.
- Place the loaf pan on a wire cake rack after removing it from the water. Bring to room temperature before serving.
- Cut around the inside of the pan with a knife. Unmold the pâté by inverting it and wiping away any congealed juices with paper towels. Wrap with plastic wrap firmly. Refrigerate for at least 24 hours before serving. (You may make the pâté up to 5 days ahead of time.) Pâté may be served cold or at room temperature.
- liver pate recipe
- pate food
- duck liver pate