Cretons French Canadian Spread For Toasts Food

EMERIL LAGASSE'S CRETON

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.

CRETONS " FRENCH CANADIAN SPREAD FOR TOASTS"

Steps:

• Mix all together.
• Bake covered 325* 1 1/2 hour.
• Remove bay leaf.
• Stir every 20 minutes or so.
• Store in small containers.

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.

CRETONS DE QUEBEC

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.

FRENCH CANADIAN CRETON

Steps:

• 1. Combine pork, onion, and garlic in pan and simmer over medium heat 1 hour.
• 2. Add cinnamon and cloves and cook 30 minutes more.
• 3. Add bread crumbs and cook 15 more minutes.
• 4. Drain in colander.
• 5. Pack tightly in small containers and refrigerate. Serve cold as a spread for crackers.

CRETON - CANADIAN PORK PATE

Steps:

• Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
• Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.

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.