1 tablespoon unsalted butter
4 ounces shallots, peeled and chopped
1 pound lean pork (trimmed shoulder), cut into 1-inch cubes
½ pound veal, cut into 1-inch cubes
½ pound chicken thighs, skinless, boneless, cut into 1-inch cubes
1 large egg, lightly beaten
¹∕³ cup half-and-half
¹∕³ cup white vermouth or dry white wine
²∕³ cup shelled white pistachios
²∕³ cup dried cranberries
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon herbes de Provence
1 teaspoon sage
¼ teaspoon allspice
¹∕8 teaspoon freshly grated nutmeg
¹∕8 teaspoon cayenne pepper
¹∕8 teaspoon cumin cooking spray
¹∕³ pound prosciutto, thinly sliced
1 quart boiling water
Nutritional information per slice:
Calories 155 (47% from fat) • carb. 7g • pro. 13g • fat 7g
• sat. fat 3g • chol. 52mg • sod. 293mg • calc. 26mg • fiber 1g
Heat butter in a 10-inch Cuisinart® nonstick skillet over medium heat. Cook shal- lots, stirring occasionally, until soft, about 5 minutes. Let cool; reserve.
Insert the metal blade in a Cuisinart® Food Processor. Place pork cubes in the work bowl and pulse 10 to 15 times until finely chopped. Do not overprocess. Remove; place in a large bowl. Place veal cubes in work bowl and pulse to chop; transfer to bowl with pork. Repeat with chicken.
Add cooled shallots, egg, half-and-half, wine, pistachios, cranberries, salt, pepper, herbes de Provence, sage, allspice, nutmeg, cayenne, and cumin to the mixing bowl. Stir to combine thoroughly.
Taste for seasoning by flattening 1 tablespoon of pâté mixture into a patty shape and cooking in a skillet until brown. Adjust seasonings if needed.
Lightly coat an 8½ x 4½ x 2½-inch loaf pan with cooking spray. Line pan with slices of prosciutto, letting ends hang over the edges. Spoon in meat mixture, pressing down to even. Cover with a slice of prosciutto and fold over the ends to cover the meat mixture. Cut a 20-inch length of aluminum foil, fold to double and coat one side with cooking spray. Cover pan with foil, sprayed side down. Secure with kitchen twine.
Place rack in ceramic pot of the Cuisinart® Slow Cooker. Add boiling water. Care- fully place filled and covered loaf pan on rack. Cover and press the on/off button to turn the unit on. Set the time to 3 hours and press High; slow cooker will auto- matically switch to Warm when cooking time has elapsed. The internal temperature of pâté should be 160°F. Let the pâté stand in the slow cooker until cool enough to handle. Place the covered loaf pan in a shallow baking dish. Cover with another baking dish. Place 3 or 4 one-pound cans on top to weigh down. Refrigerate until completely cool – at least 8 hours or overnight.
Remove foil and loosen pâté with a sharp knife run around the edges. Invert onto a plate. Scrape off and discard congealed juices. Cut into slices and serve with sliced crusty bread, mustard and cornichons.