Easy Pâté
Ingredients
4 slices
Kowalski's Hickorywood Smoked Thick-Cut Bacon
½ cup
dried cherries
1
large shallot, peeled and chopped
6 stems
fresh thyme, leaves only
2 cloves
garlic
2
bay leaves
¼ cup
cognac
¼ cup
roasted and salted shelled pistachios
8 oz.
liverwurst (braunschweiger)
6 oz.
whipped cream cheese
Directions
- In a medium skillet, cook bacon until crisp. Remove bacon and all but 2 tbsp. drippings; set aside.
- Cover cherries with boiling hot water; let stand 3-5 min. until plump. Drain and set aside.
- Process shallot, thyme and garlic in a food processor until very finely minced.
- Heat bacon drippings in pan over medium heat. Add shallot mixture and bay leaves; cook until shallots are dark golden-brown (about 5 min.).
- Remove pan from heat; stir in cognac and set aside.
- Rinse food processor; add bacon, drained cherries and pistachios. Pulse until uniformly minced.
- Transfer bacon mixture from food processor to a medium mixing bowl.
- Add liverwurst, cream cheese and shallot mixture to the food processor; process until smooth.
- Transfer liverwurst mixture to the mixing bowl with the bacon mixture; stir together.
- Cover and refrigerate for at least 8 hrs. before serving.
