An Elegant Mock Pate

As Christmas Eve and New Year’s Eve approach, maybe you are looking for an appetizer that is easy to make, easy to take and really delicious. Well, as long as you like meat, I think you should try this liverwurst-based mock pate recipe. A guest brought this to one of my Christmas parties many years ago, and I’ve been hunting for the recipe ever since.

Well, I finally found it. It originally appeared in Cooking Light Magazine in 2010. It’s a winner! Serve with crackers, melba toast or toast points. I will be making it for New Year’s Eve.


  • ¼ cup dried tart cherries
  • 2 slices thick-cut bacon
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon finely chopped fresh thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • 2 tablespoons good quality cognac
  • ¼ cup whipped cream cheese
  • 8 ounces good quality liverwurst
  • 2 tablespoons chopped unsalted dry-roasted pistachios (optional)


  1. Place dried cherries in a saucepan with just enough water to cover. Bring to a simmer over medium heat, then reduce heat to simmer for three minutes. Drain, cool and finely chop.
  2. Cook bacon over medium heat until crisp. Reserve 1 tablespoon of bacon drippings. Remove,  cool and finely chop bacon.
  3. Add 1 tablespoon of drippings, shallots, thyme, chopped garlic, bay leaf and salt and pepper to pan. Cook 2 minutes. Remove from heat, remove bay leaf and add cognac, scraping brown bits from pan.
  4.  Add this mixture, whipped cream cheese and liverwurst to food processor (remember to take out that bay leaf). Process until smooth.
  5. Remove mixture to a mixing bowl. Stir in cherries and bacon. Place in a small serving bowl. Cover surface of pate with plastic wrap and refrigerate.
  6. Before serving, if desired, top with chopped pistachios.

About 110 calories per 2-1/2 tablespoon serving and it makes about 12 servings. This one won’t keep more than a few days, so enjoy!



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