Cuisinart CRC-650 manual Country Pâté with Cranberries and Pistachios, Makes 12 slices

Country Pâté with

Cranberries and Pistachios

Makes 12 slices

1 tablespoon unsalted butter

4ounces shallots, peeled and chopped

1pound lean pork (trimmed shoulder), cut into 1-inch cubes

½pound veal, cut into 1-inch cubes

½pound chicken thighs, skinless, boneless, cut into 1-inch cubes

1	large egg, lightly beaten
¹∕³	cup half-and-half
¹∕³	cup white vermouth or dry white
	wine
²∕³	cup shelled white pistachios

²∕³	cup dried cranberries
1	teaspoon kosher salt

1teaspoon freshly ground pepper

1teaspoon herbes de Provence

1teaspoon sage ¼ teaspoon allspice

¹∕8 teaspoon freshly grated nutmeg ¹∕8 teaspoon cayenne pepper

¹∕8 teaspoon cumin

	cooking spray
¹∕³	pound prosciutto, thinly sliced
1	quart boiling water

Heat butter in a 10-inch Cuisinart® nonstick skillet over medium heat. Cook shal- lots, stirring occasionally, until soft, about 5 minutes. Let cool; reserve.

Insert the metal blade in a Cuisinart® Food Processor. Place pork cubes in the work bowl and pulse 10 to 15 times until finely chopped. Do not overprocess. Remove; place in a large bowl. Place veal cubes in work bowl and pulse to chop; transfer to bowl with pork. Repeat with chicken.

Add cooled shallots, egg, half-and-half, wine, pistachios, cranberries, salt, pep- per, herbes de Provence, sage, allspice, nutmeg, cayenne, and cumin to the mixing bowl. Stir to combine thoroughly.

Taste for seasoning by flattening 1 tablespoon of pâté mixture into a patty shape and cooking in a skillet until brown. Adjust seasonings if needed.

Lightly coat an 8½ x 4½ x 2½-inch loaf pan with cooking spray. Line pan with slices of prosciutto, letting ends hang over the edges. Spoon in meat mixture, press- ing down to even. Cover with a slice of prosciutto and fold over the ends to cover

Starters/Beverages/Miscellaneous