Chestnut Port Pate'

A new holiday classic appetizer




½ pound fresh shelled chestnuts 1 shallot finely diced 2 tablespoons olive oil ¼ cup Ruby port ¼ cup fresh heavy cream 1 tablespoon chopped fresh rosemary salt and pepper to taste

Nutritional information

No nutrition information available


Saute diced shallot with olive oil in medium saute pan until shallot is transparent. Stir in shelled chestnuts and rosemary. Next, stir in Ruby port and cook at medium heat until port is reduced by half. Chestnuts will be exposed not covered, stir frequently, rolling chestnuts in port. Stir in heavy cream and reduce only slightly, not quite by half. Season with salt and pepper. Allow chestnut mixture to cool slightly (10-15 minutes). Puree in Cuisinart food processor until smooth but still some texture is to be desired. Taste for seasoning again. Serve with crackers or bruschetta.