Pate with Pomegranate Gelee


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.


  • 1 cup (2 sticks) unsalted butter

  • ¾ pound chicken livers, rinsed and patted dry

  • ½ pound cremini mushrooms, sliced

  • cup coarsely chopped shallots

  • 1 tablespoon minced garlic, (2 to 3 cloves)

  • ¼ teaspoon cayenne pepper

  • 2 ½ teaspoons coarse salt

  • cup dry white wine

  • 1 ½ teaspoon fresh thyme leaves

  • 1 ½ teaspoons unflavored gelatin

  • ¾ cup pomegranate juice, chilled

  • Toasted baguette slices or crackers, for serving


  1. 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.

  2. 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.

  3. 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.

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