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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.

Source: Martha Stewart Living, December 2005



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How would you rate this recipe?
  • MS11668391
    26 MAY, 2018
    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.
  • MS10187814
    14 DEC, 2015
    This is a fabulous recipe. I'm never purchasing pate again.
  • Dialeigh
    13 JAN, 2011
    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.
  • hammhome
    19 DEC, 2010
    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

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