CHICKEN LIVER PATE WITH CRANBERRIES AND PISTACHIOS

CHICKEN LIVER PATE WITH CRANBERRIES AND PISTACHIOS image

Yield 3 cups

Number Of Ingredients 11

6 strips thick-sliced bacon, diced
1 cup chopped onion
4 gloves garlic, minced
1 Tb sugar
1 lb chicken livers
6 Tb med-dry sherry
kosher salt and fresh ground pepper
8 oz cream cheese
1/2 c dried cranberries
1/2 c shelled unsalted pistachio nuts, lightly toasted
4 Tb chopped flat-leaf parsley

Steps:

Saute bacon, onion and garlic over medium heat until bacon begins to get crispy, about 5 minutes. Sprinkle with sugar and stir. Push mixture to edges of pan, freeing the center for the livers. Add the livers and cook over med-high heat until browned on all sides, 3-4 min. Sprinkle with sherry, reduce the heat and steam livers until just cooked through, 8-10 minutes. (Should be just a bit pink at center.) Remove from heat, add 1 tsp salt and pepper. Cut the cream cheese into large chunks and place in food processor. Spoon in the warm livers with any pan juices, scraping up and adding bits clinging to the pan. Add the cranberries, pistachios and parsley. Pulse five or six times, just enough to mix and coarsely chop. Stir and adjust seasoning as needed. Cover and refrigerate for at least 4 hours. Keeps for a week in the fridge.