Cretons De Quebec Recipes
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
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
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
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CRETONS (FRENCH CANADIAN PORK PATE) RECIPE - RECIPEZAZZ.COM
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4.7/5 (3)Calories 90 per servingServings 10-12
- Simmer, stirring frequently with a wooden spoon, for about 45 minutes, adding a bit of water if necessary to allow simmering without sticking. (You want the mixture to be moist with just a bit of liquid to absorb the bread crumbs)
- Add the cinnamon, cloves, salt and pepper and continue simmering for about 15 minutes more.
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- 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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Main ingredients Pork, onions, spicesRegion or state QuebecPlace of origin CanadaAlternative names Gorton, corton, cretonnade
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- Place a medium saucepan over medium heat. When the pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
- Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent. Add the milk or water, then lower the heat to a low simmer and continue to cook for about an hour.
- If the mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine. Remove from heat and allow the mixture to cool.
- Either with an immersion (stick) blender or food processor, grind until fine and granular but not pasty.
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Estimated Reading Time 7 mins
- Ingredients. 5 lbs. of ground pork. 1 small onion per lb. of pork chopped (I used 3 medium large. ones, judgment call) 1 cup of milk per lb. of ground pork (so 5 cups of milk – I used.
- Chop. This is a nice easy step, if you haven’t already chop our onions. A simple medium dice is fine. After 8 hours your will not see any onions so no need to strive for perfection here.
- Add. To a very large pan, or a large heavy pot add your shortening/lard and melt under medium heat. Add your chopped onion and Sautee for a minute, just to bring them up to temperature.
- Break It Up. Add your ground pork, breaking it up as you go. I recommend breaking up one pack of pork at a time. Remember to always stir from the bottom.
- Spice It. Now we add the spices, unceremoniously dump it all in and stir. Take another moment to try and break up any large clumps of pork, I find using a potatoe masher very efficient with this much meat.
- Simmer. For the first 7.5 hours simmer with a lid on it. Stirring it once, every couple of hours is just fine. For the last 30 minutes, take off the lid.
- Thicken, With Oatmeal? This is a little weird. Use oatmeal as your thickening agent. I have had creton mad with bread crumbs and it’s just not the same.
- Pour & Chill. Use this time to prepare your pan. I used a large glass pyrex baking dish. The kind you would use to make brownies in, maybe a lasagna.
- Flip, Chop & Store. Remove the top layer of parchment or saran wrap and invert it onto a cutting board. Peel off the parchment liner slowly Cut the creton into blocks.
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- Add the onion, garlic, and spices and cook until onions have softened slightly. Add the milk and bread crumbs and continue to simmer over low heat for 2 hours.
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