Champagne and pate are holiday favorites, but the flavor of an in-season fruit stars here: A tart pomegranate gelatin glosses the surface of pate, which is made with chicken livers and served with baguette slices.

Martha Stewart Living, December 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.

  • Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.

  • Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.


Reviews (4)

36 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
Been making this pate for over 10 years. It is our dining group's favorite. I use dental floss (not mint flavored) to trim the edges clean so it looks perfect. My husband likes being able to snack on the trimmings before the party. Wonderful make ahead elegant appetizer.
Rating: 5 stars
This is a fabulous recipe. I'm never purchasing pate again.
Rating: Unrated
I have made this several times to rave reviews. I have tweeked it a bit by adding more mushrooms and using a pound of livers. By the way, the online recipe is printed with a mistake. The original magazine recipe calls for 1 1/2 tsp of geletin, not 1/2 tsp as printed here. It makes a big difference.
Rating: Unrated
The picture looks marvelous. I dislike people who downgrade recipes they didn't follow in the first place. I followed the instructions explictly. Too much pate, not enough gelee. Refrigerated pate for over an hour, but the pate bled through into the little coating of gelee anyways. Cling film was a wrinkly mess. Can't serve to guests tomarrow, presentation just isn't up to snuff. A disappointment. Sorry