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Quick Liver Pâté

Photo: Jonny Valiant; Styling: Deborah Williams
Yield 12 servings (serving size: about 2 1/2 tablespoons)
This pared-down pâté is based on liverwurst. Use Usinger's or Schaller & Weber brand liverwurst for best results.

Ingredients

  • 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)

Nutrition Information

  • calories 110
  • fat 8.3 g
  • satfat 3.5 g
  • monofat 3.3 g
  • polyfat 0.7 g
  • protein 3.4 g
  • carbohydrate 3.5 g
  • fiber 0.4 g
  • cholesterol 36 mg
  • iron 1.4 mg
  • sodium 266 mg
  • calcium 12 mg

How to Make It

  1. 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.

  2. Cook bacon in a small skillet over medium heat until crisp; remove bacon from pan, reserving 1 tablespoon drippings in pan. Finely chop bacon.

  3. 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.

  4. Remove and reserve bay leaf. Place shallot mixture, cream cheese, and liverwurst in a food processor; process until smooth. Place in a small bowl; stir in bacon and cherries. Place bay leaf on top of pâté. Cover surface of pâté with plastic wrap; chill at least 8 hours. Sprinkle with pistachios before serving, if desired.