Lite Cretons Recipes

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CRETONS



Cretons image

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

1 pound ground pork
1 cup milk
1 onion, chopped
chopped garlic
salt and pepper, to taste
1 pinch ground cloves
1 pinch ground allspice
¼ cup dry bread crumbs

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

LIGHTER CRETONS



Lighter Cretons image

Cretons are an old French Canadian recipe. It was made with lots of lard and pork. This light version will be a delightful surprise. Spread on your favorite bread or crackers.

Provided by grandmacupcake

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 2h

Yield 10

Number Of Ingredients 7

1 pound ground turkey
1 ½ cups water, divided
1 cup chopped onion
⅛ teaspoon ground cloves
⅛ teaspoon sage
⅛ teaspoon ground cinnamon
1 (.25 ounce) package unflavored gelatin (such as Knox ®)

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.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 1.5 g, Cholesterol 33.5 mg, Fat 3.4 g, Fiber 0.3 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 28.7 mg, Sugar 0.7 g

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

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

" LITE" CRETONS



As a native NYer relocated to French Quebec, the discovery of this morning morsel was very appealing though daunting because of the calories slathered on by the pork. This recipe is a lighter version of this "traditional Quebecquois" breakfast meal and I think more tasty, quick and easy to make. Served on toast, this savory pate is a meal in itself without the extra pounds.

Provided by Gingerbee

Categories     Breakfast

Time 3h5m

Yield 4 portion containers, 32 serving(s)

Number Of Ingredients 10

1 lb ground veal
1 (10 3/4 ounce) can cream of mushroom soup
1 tablespoon Dijon mustard
1/4 cup dried onion flakes
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon dried parsley flakes

Steps:

  • This is a quick and easy version of the original recipe for Cretons.
  • Simply place the veal into a 2-quart saucepan.
  • Add all the ingredients at one time, plus one can of water as suggested on the soup can.
  • Mix well and cook uncovered on the stovetop over a very low flame until all the liquid is absorbed and mixture is very thick in consistency; approximately 3 hours.
  • Cool slightly and pour into individual covered plastic containers and chill overnight.
  • This can be frozen for freshness and defrosted easily.

Nutrition Facts : Calories 31.2, Fat 1.6, SaturatedFat 0.5, Cholesterol 11.6, Sodium 156.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 3

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