Canadian Creton By Jerry Recipes

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CRETONS



Cretons image

This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain bread.

Provided by Nans

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

1 pound ground pork
1 cup milk
1 onion, chopped
chopped garlic
salt and pepper, to taste
1 pinch ground cloves
1 pinch ground allspice
¼ cup dry bread crumbs

Steps:

  • Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 3.5 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 2.3 g, Sodium 44.5 mg, Sugar 1.5 g

CANADIAN CRETON BY JERRY



Canadian Creton by Jerry image

This recipe was given to me by Jerry who is on another recipe site I frequent. He answered my request for an authentic recipe for this. He's from Ontario.

Provided by Nana Lee

Categories     Spreads

Time 2h

Yield 5 8 oz ramekins

Number Of Ingredients 8

2 lbs fatty boneless pork shoulder, cut into 1 in pieces
1/4 lb fresh pork fat, cut into 1 in pieces 1 cup chicken stock
1 large onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
2 turkish bay leaves or 1 california bay leaf
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice

Steps:

  • Pulse the boneless fatty pork shoulder and fresh pork fat together in 2 batches in a food processor until finely ground.
  • (NOTE: You could use coarse ground pork instead.)
  • Be careful not to grind to a smooth paste. Transfer to a 2 - 2 1/2 quart heavy saucepan.
  • Add the stock, onion finely chopped,garlic, bay leave(s), salt, black pepper, and allspice.
  • Bring to a boil, stirring to break up clumps.
  • Reduce heat, and simmer, partially covered, stirring occasionally, until meat is tender, and liquid is still visible below surface of meat, 1 1/2 to 1 3/4 hours. Discard bay leaf from pot. Spoon into 5 8 oz ramekins with a slotted spoon.
  • Spoon remaining liquid over pork.
  • Place a small round of wax paper on top of each ramekin, and chill until firm.
  • You could use a loaf pan for serving.
  • You could omit the allspice all together if you wish. It tastes good without too.

Nutrition Facts : Calories 680.8, Fat 59.5, SaturatedFat 24.1, Cholesterol 153.7, Sodium 1055.1, Carbohydrate 3.9, Fiber 0.5, Sugar 1.3, Protein 30.7

MY MOM'S FRENCH CANADIAN CRETONS



My Mom's French Canadian Cretons image

A meat spread to eat with toast or crackers..not especially healthy but very traditional french canadian fare....and also delicious. It's really good with mustard on toast in the morning, or lunch...yummmmy.

Provided by hippychick

Categories     Spreads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs ground lean pork
1 (8 ounce) can cream of mushroom soup
0.5 (8 ounce) can water
1/2 cup finely minced onion
4 garlic cloves, finely minced
1/2 teaspoon dry mustard
1 teaspoon allspice
salt and pepper

Steps:

  • Put the ground pork, minced onion and garlic,dry mustard, allspice, salt and pepper in a medium size pot and begin to cook on med. high heatuntil meat looses some of its pinkness -- add the can of soup and water and cook till the mixture begins to bubble. Lower heat and let simmer 1/2 hr, stirring often so it doesn't stick.
  • When the mixture has cooked and cooled, put into food processor and pulse -- careful not to make it too fine -- you want it a wee bit chunky but spreadable.
  • You can put it into small plastic containers.or as mom does -- freeze in ice cube trays -- then pop out just one at a time.
  • It's a good idea to seal with bacon fat -- unhealthy but it does seem to give it good flavor and keep it moist.

Nutrition Facts : Calories 330.4, Fat 25.8, SaturatedFat 9.3, Cholesterol 81.7, Sodium 247.6, Carbohydrate 3.7, Fiber 0.3, Sugar 0.9, Protein 19.9

MY MOM'S CRETONS (AKA GORTON) AND TOURTIERE



My Mom's Cretons (Aka Gorton) and Tourtiere image

There are as many recipes for Cretons as there are folks making it in Quebec. This recipe is my adaptation of my Family's recipe. Note; it does not contain milk.

Provided by Mike Pellerin

Categories     Breakfast

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs ground pork butt (or ground pork)
1 medium onion (chopped fine)
1 tablespoon allspice
1/2 teaspoon clove
1/4 teaspoon cinnamon
2 cups water (you may not need it all)
1/8 teaspoon pepper
1/2 teaspoon salt

Steps:

  • If your meat is too lean, cut up 1/4-1/3 pound Salt Pork, and render into lardons. Remove the salt pork bits, then continue the recipe, omitting the salt. Do not use bacon for the extra fat, bacon is smoked. You can use Lard, 1-2 T, in a pinch.
  • Put all ingredients into a large sauce pot, just covering by an inch with the water.
  • Mix together.
  • Simmer on low, stirring frequently for 3-4 hours.
  • Add water as needed to keep moist and from sticking.
  • After the allotted cooking time you should have simmered the mixture down till there is about an inch of combined fat and water.
  • Taste to check the seasonings. If your spices are old, you may need to re-spice the mixture
  • (with the same amounts), then cook out the raw taste a bit.
  • Transfer to a bowl to cool, stirring to keep fat suspended in meat.
  • Serve warm on toast, or cold for sandwiches.
  • For Tourtiere mix the same mixture with 3 0r 4 mashed (dry) potatoes,
  • allowing them to suck up the moisture.
  • Allow to cool, and ladle into pre-pared pie crusts.
  • Egg wash and bake to specifications.

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