If appetizers had a beauty contest, this Christmas Pâté with Pistachios and Cranberries would steal the show. Decked out in festive colors and layered with flavors, this pâté is dressed to impress, and it knows it! Smooth and creamy, with a hint of crunch from pistachios and a touch of sweetness from cranberries, this pâté isn’t just an appetizer—it’s an invitation to indulge. Picture your guests’ faces as they take a bite and experience the rich flavors dancing together like a holiday carol in your mouth.

Perfect for kicking off your Christmas spread, this pâté has a flair for the dramatic, thanks to a dash of brandy and a hint of orange zest that bring just the right amount of holiday spirit. Set this beauty out with a stack of crackers or crusty bread, and watch it disappear faster than Santa’s cookies on Christmas Eve. Ready to add a little holiday magic to your appetizer game?

Preparation:

• In a large frying pan, melt 50 g of butter over medium heat. Add the diced bacon and cook until crisp.

• Add the chopped onion to the pan and cook until softened, about 5 minutes.

• Increase the heat to medium-high and add the chicken livers. Cook for about 3-4 minutes on each side, until browned on the outside but still slightly pink in the center.

• Add the minced garlic, dried thyme, dried rosemary, and ground allspice. Stir and cook for another minute until fragrant.

• Pour the brandy or cognac into the pan and let it simmer for about 2 minutes.

• Transfer the contents of the pan to a food processor. Add the remaining 50 g of butter and the cream. Process until smooth.

• Stir in the chopped pistachios, dried cranberries, and orange zest. Season with salt and pepper to taste, then pulse a few times to evenly incorporate everything.

• Spoon the pâté mixture into a serving dish and smooth the top with a spatula.

• Cover with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld.

• Garnish with chopped fresh parsley before serving.

• Enjoy!