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1
To make the pate:
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2
In a small, covered bowl, soak the cherries in the brandy overnight at room temperature.
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3
Then drain cherries, pressing out brandy, and reserve cherries and brandy separately.
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4
In a large saute pan, heat the butter over medium-high heat until melted.
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5
Add the onions and cook, stirring often, about 3 minutes, or until translucent.
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Add the garlic and cook 30 seconds, and then add the livers.
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Sprinkle with salt, allspice and pepper.
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Cook about 2 minutes, turning livers as needed.
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Add reserved brandy and increase heat to high.
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Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 11/2 to 2 minutes.
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11
Immediately remove from heat and place mixture in a food processor.
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Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix - not to chop them.
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13
Pack pate in a 2-cup crock or pate mold.
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Cover surface with plastic wrap and chill pate at least 4 hours, can be prepared up to 3 days before serving.
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15
Serve with Sage Toast.
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16
To make Sage Toast:
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Heat oven to 375 degrees.
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18
Meanwhile, heat oil and sage in a very small pan until just warmed.
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Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour.
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20
Lay out baguette slices on a baking sheet and lightly brush slices with the oil.
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21
Sprinkle with salt and bake for about 10 minutes or until crisp.
