Cuisinart PSC-650 - Manual (Page 12)

Country Pâté with
Cranberries and Pistachios
tablespoon unsalted butter
ounces shallots, peeled and
chopped
pound lean pork (trimmed
shoulder), cut into -inch cubes
½ pound veal, cut into -inch cubes
½ pound chicken thighs, skinless,
boneless, cut into -inch cubes
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
teaspoon kosher salt
teaspoon freshly ground pepper
teaspoon herbes de Provence
teaspoon sage
¼ teaspoon allspice
¹∕ teaspoon freshly grated nutmeg
¹∕ teaspoon cayenne pepper
¹∕ teaspoon cumin
cooking spray
¹∕³ pound prosciutto, thinly sliced
quart boiling water
Heat butter in a 0-inch Cuisinart ® nonstick skillet over medium heat. Cook shal-
lots, stirring occasionally, until soft, about minutes. Let cool; reserve.
Insert the metal blade in a Cuisinart ® Food Processor. Place pork cubes in the work
bowl and pulse 0 to 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 tablespoon of pâté mixture into a patty shape
and cooking in a skillet until brown. Adjust seasonings if needed.
Lightly coat an ½ x ½ x ½-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
Makes 12 slices
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