Cretons Breakfast Pork Spread Recipe 435

CRETON - CANADIAN PORK PATE

Creton - Canadian Pork Pate image

A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton

Provided by Chef Roger too

Categories Spreads

Time 3h10m

Yield 3 1/2 cups, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground pork
1/2 lb sage breakfast pork sausage
1 medium onion, finely chopped
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
1 bay leaf
1/4 cup breadcrumbs
1 cup water
1 cup whole milk
1 -2 tablespoon red wine, I use a merlot (optional)

Steps:

Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.

Nutrition Facts : Calories 393.3, Fat 27.4, SaturatedFat 10, Cholesterol 102.4, Sodium 638, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 27.3

EMERIL LAGASSE'S CRETON

Emeril Lagasse's Creton image

Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.

Provided by Lennie

Categories Spreads

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 lbs ground pork
3/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk
1/4 cup fine breadcrumbs

Steps:

In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
Add the onions and garlic, and cook for 1 minute.
Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
Remove from the heat and adjust the seasoning, to taste.
Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
Serve with thinly sliced French bread or toasted French bread croutons.

Nutrition Facts : Calories 328.4, Fat 21, SaturatedFat 8, Cholesterol 92, Sodium 503.1, Carbohydrate 7.2, Fiber 0.7, Sugar 2.8, Protein 26.1

GORTON (FRENCH-CANADIAN PORK SPREAD)

Gorton (French-Canadian Pork Spread) image

French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy

Provided by Lil1

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 14h

Yield 40

Number Of Ingredients 7

Ingredients

2 pounds finely ground pork fat
2 pounds finely ground pork
2 onions, finely chopped
4 cups water
1 teaspoon ground cloves
¾ teaspoon ground nutmeg
salt and black pepper to taste

Steps:

Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 1.1 g, Cholesterol 27.6 mg, Fat 23.4 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.5 g, Sodium 15.2 mg, Sugar 0.5 g

FRENCH-CANADIAN GORTON PORK SPREAD

French-Canadian Gorton Pork Spread image

Old recipe from French-Canadian Memere (Grandma). Delicious and spicy pork spread for sandwiches. Pronounced 'gah-ton'. Enjoy on a sandwich with mustard or eat alone.

Provided by Polish Frog

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 5h15m

Yield 16

Number Of Ingredients 5

Ingredients

1 pound lean pork butt, cut into pieces
1 onion, chopped
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
salt and black pepper to taste

Steps:

Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly.
Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.

Nutrition Facts : Calories 58.7 calories, Carbohydrate 1.4 g, Cholesterol 17.6 mg, Fat 3.5 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 17.9 mg, Sugar 0.6 g

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