Cretons Recipes Recipe Collections Recipe For Deviled

CRETONS

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.

LIGHTER CRETONS

Steps:

• Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
• Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.

MY MOM'S FRENCH CANADIAN CRETONS

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.

CRETONS

Steps:

• In a large sauce pan add all the ingredients except the bread crumbs.
• Using 2 knives mince the meat mixture as it beging to cook over medium heat.
• Cook for 1 hour stirring often and breaking up-you really want this minced fine.
• When the hour is up, add the bread crumbs and cook for 10 minutes more.
• Remove from heat, cool and place in the fridge in a clean container.

MY MOM'S CRETONS (AKA GORTON) AND TOURTIERE

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.