CRETONS
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
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
EMERIL LAGASSE'S CRETON
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
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
CRETONS DE QUEBEC
A French-Canadian breakfast spread for toast. Absolutely delicious! You can spread mustard or jam over to make the taste even better! Pumpkin pie spice can be substituted for the mixed spice in this recipe.
Provided by Wendy
Categories Meat and Poultry Recipes Pork Sausage
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Place pork in a large, deep skillet. Cook over medium high heat until evenly brown.
- Drain off fat. Add milk, onion, garlic, mixed spice, salt and pepper. Continue simmering on medium-low heat, stirring frequently, until milk evaporates. Let cool and serve.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 5 g, Cholesterol 43.5 mg, Fat 24.1 g, Fiber 0.3 g, Protein 8.9 g, SaturatedFat 9 g, Sodium 436.6 mg, Sugar 3.5 g
CRETONS DE CHEZ-NOUS!
They call this a 'pate' in France. Good on fresh bread but even better on toast with butter.
Provided by Boog
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h5m
Yield 36
Number Of Ingredients 8
Steps:
- Place pork fat cubes in a large heavy pan or Dutch oven over low heat and slowly pan-fry until the cubes render their lard and become browned and crisp, about 30 minutes. Stir occasionally. Remove the pork cracklings with a slotted spoon and drain on paper towels.
- Stir ground pork, onions, salt, allspice, and black pepper in the Dutch oven with rendered fat and slowly pour in 2 cups boiling water; bring to a boil, reduce heat to low, and simmer with the pan partially covered until water has evaporated, about 1 1/2 hours.
- Place browned crackling cubes into a food grinder and coarsely grind; thoroughly stir the ground cracklings into the pork mixture. Simmer the mixture for 30 more minutes uncovered. Remove from heat and allow to cool until mixture can be handled, about 20 minutes. Grind the cretons mixture with the food grinder.
- Spoon about 1/4 cup of the mixture into small jars or lidded containers and cover with plastic wrap; push the wrap down onto the surface of the cretons to completely cover. Cover containers with lids and refrigerate or freeze until serving time. Let cretons come to room temperature before serving.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 1.9 g, Cholesterol 35.3 mg, Fat 22.2 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 280.7 mg, Sugar 0.8 g
CRETON MAISON
Try this delicious traditional Québécois meat spread in the morning on toast, in a sandwich for lunch or on your favorite cracker or bread...
Provided by Francine Lizotte
Categories Spreads
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. In a saucepan, add pork, onion, garlic, green onions, celery stalk, mixed spices and black pepper; cover mixture with water. Cook uncovered over medium heat for 1 to 1 ¼ hours; stir occasionally.
- 2. Halfway through cooking, add oatmeal and stir well. About ½ hour before the end of cooking, start whisking the mixture using either a whisk or potato masher. Add a little cream at a time until smooth. Taste and adjust seasoning if needed. Using an immersion blender, smooth creton to desire consistency
- 3. Before freezing, put a paper towel on top. When thaw out, put bowl upside down so the paper towel can absorb the extra liquid from mixture.
- 4. Note: Add clove if desired and substitute breadcrumbs for oatmeal
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=ceaGfpCTxEk
MY MOM'S CRETONS (AKA GORTON) AND TOURTIERE
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
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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CRETONS RECIPE (CANADIAN PORK SPREAD) - COOK.ME RECIPES
From cook.me
Cuisine Canadian, FrenchTotal Time 45 minsServings 12Calories 101 per serving
- Place a large pot over a medium heat. Add the pork, onion, garlic, cloves, allspice, and milk to the pot. Season, and mix together.
- Add the breadcrumbs and stir to combine, before cooking for a further 10 minutes. Check the seasoning.
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