Port and Peppercorn Pâté

Author: Canadian Living

Decorated with a colourful mixed peppercorn crust, this pâté makes a festive presentation. It is lighter than most traditional pâtés because it uses light cream cheese instead of butter.

  • Portion size 500 servings

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon dried thyme
  • 1 lb chicken liver halved and trimmed
  • 1/4 cup port
  • 1/4 cup brandy
  • 1/4 cup light cream cheese
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon mixed peppercorns coarsely cracked
  • 1 tablespoon finely chopped fresh parsley

Method

In skillet, melt butter over medium heat; cook onion, garlic and thyme, stirring often, for 3 minutes or until softened. Add chicken livers; cook, stirring often, for 8 minutes or just until slightly pink inside. Remove from heat; let stand for 5 minutes.

In food processor, purée together liver mixture, port, cream cheese, mustard, cloves, allspice, salt and pepper until smooth. Transfer to serving bowl. Place plastic wrap directly on surface; refrigerate for at least 4 hours or until firm. (Make-ahead: Refrigerate for up to 1 day.) Sprinkle with peppercorns and parsley.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 34 mg
  • Protein 3 g
  • Calories 29.0
  • Total fat 1 g
  • Cholesterol 68 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 52.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Port and Peppercorn Pâté

Login