Quick Liver Pâté

Name: Quick Liver Pâté
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)

12 ingredients

4 steps

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)

Directions

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 pate. Cover surface of pate with plastic wrap; chill at least 8 hours. Sprinkle with pistachios before serving, if desired.