My Moms Cretons Aka Gorton And Tourtiere Recipes

MY MOM'S FRENCH CANADIAN TOURTIèRE

Steps:

• For the Pastry: Follow the instructions for making the pie pastry from either of the recipe links above. Chill the dough until required.
• For the Tourtière Filling: In a Dutch Oven or large saucepan, place the ground meat, breaking it apart with a large fork.
• Cover the meat with water, or chicken stock or beef stock, just barely above the surface of the meat. Bring the mixture to a boil, then, lower the heat to a simmer. Mash the mixture with a potato masher to separate and blend the meat together.
• Add the onion, garlic clove, chicken bouillon cube, sage, poultry seasoning, garlic salt, pepper and seasoned salt to the mixture. Continue to simmer, uncovered, for 1 ½ hours. (You are essentially braising the meat).
• The moisture will evaporate and become absorbed into the meat mixture during the braising process, creating a savoury meat filling. CHEF TIP: Do not drain all of the fat from the mixture as this is what helps bind the tourtière filling.
• Crush the soda crackers and stir into the meat mixture.
• Taste the meat mixture for seasoning and adjust (tweak) as necessary. It should taste quite savoury. Tweaking ingredients could include, according to your taste: 1 -2 teaspoons Worcestershire sauce; a drop or two of lemon juice; a grind or two more of pepper; 1/2 teaspoon dry mustard; 1/2 teaspoon celery salt; additional sage, poultry seasoning and or 1/2 teaspoon summer savoury.
• Let the meat mixture cool completely before filling the pie shells. The mixture should be quite thick. If you are not ready to make the pies; refrigerate the mixture. CHEF TIP: For longer storage, I measure the amount of filling that I will need to fill a shallow pie shell (about 1 lb of filling/500 g) and seal it using a vacuum sealer system.
• Line two 8 inch pie shells with pastry. Divide the tourtière filling between the two pies and spread evenly. Brush the outer edges of the pie crust with water and place the top crust onto the pie and press the edges gently to seal.
• Trim the edges and crimp the edges with a fork like my Mom did or create your own scalloped edge. Cut a few steam vents in the top of the crust. Decorate the pie, if desired.
• Bake in a preheated 425°F oven (400°F if using a Convection oven) for 10 minutes and then lower the temperature to 375°F (350°F if using a Convection oven) for a further 25 minutes or until the crust is golden.
• To Serve: Cut each 8 " pie into 6 - 8 pieces. Serve the tourtière warm (or cold the next day). Refrigerate any leftovers. Enjoy!

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.

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.

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.

GORTON (FRENCH-CANADIAN PORK SPREAD)

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.