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
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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