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 French Canadian recipe is posted by request. The Lumber Jacks used to take this with them into the woods.
Provided by Diana Adcock
Categories Spreads
Time 1h16m
Yield 1 pound
Number Of Ingredients 9
Steps:
- In a large sauce pan add all the ingredients except the bread crumbs.
- Using 2 knives mince the meat mixture as it beging to cook over medium heat.
- Cook for 1 hour stirring often and breaking up-you really want this minced fine.
- When the hour is up, add the bread crumbs and cook for 10 minutes more.
- Remove from heat, cool and place in the fridge in a clean container.
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
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.
CRETON - CANADIAN PORK PATE
A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton
Provided by Chef Roger too
Categories Spreads
Time 3h10m
Yield 3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 393.3, Fat 27.4, SaturatedFat 10, Cholesterol 102.4, Sodium 638, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 27.3
GORTON (FRENCH-CANADIAN PORK SPREAD)
French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy
Provided by Lil1
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 14h
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 1.1 g, Cholesterol 27.6 mg, Fat 23.4 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.5 g, Sodium 15.2 mg, Sugar 0.5 g
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
A FRENCH CANADIAN TREAT: CRETON
Number Of Ingredients 6
Steps:
- Saute all ingredients (except the liquids) until the pink is out of your pork but it is not browned. Add in liquids, boil down adding water as necessary until pork is completely broken down (about three hours) place in bowls that have lids or use plastic wrap. Pack down to approx. about 2 inches thick in each container. Refrigerate. When cold it is a fabulous spread.
FRENCH CANADIAN CRETON
Adapted from Food by Country
Provided by Jean Ray
Categories Meat Appetizers
Time 2h10m
Number Of Ingredients 6
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.
MOM'S FRENCH CANADIAN CRETONS
This is a traditional french canadian staple. You eat this on toast of choice, it's a high protein very nutritional breakfast favourite. I've been eating cretons since I was a child and everytime I visit my parents, my mother always makes this (one of my favourite dishes) for my husband! I try to make this dish as lean as possible using a combination of turkey and pork, if no turkey than chicken is good also. Portions on the meat is 2 to 1 and doesn't matter if you use more pork than turkey or visa versa, the outcome is always just a good as the last!
Provided by Chef Frenchflair
Categories Breakfast
Time 3h15m
Yield 3 1lb - 10 servings from each 1lb container, 30 serving(s)
Number Of Ingredients 13
Steps:
- On medium high heat brown pork and turkey in the oil and olive oil mix. Using this mix the meat cooks at a higher temperature without burning the oil. While browning add onions and minced garlic; once browned add garlic powder, cloves, cinnamon, and sage, cover the top of meat mixture with salt (I prefer seasalt or kosher) and same, twice around the pot with pepper (preferrably fresh ground). Mix the meat and seasonings and add in boiling water to meat mixture, enough to cover the top. Bring to boil, lower to simmer about 3hrs. or until water is reduced to almost nothing. approximately half way through cooking process adjust your mixture with alspice, no more than a teaspoon should be required. I go by taste. Now to properly adjust the mixture for spreading purposes add in enough bread crumbs to absorb the remaining liquid in the pot. Using a hand blender puree meat mixture. Divide into containers and let cool before freezing or putting in fridge. yeilds 3-4lbs. Enjoy!
Nutrition Facts : Calories 118.1, Fat 8, SaturatedFat 2.7, Cholesterol 40.4, Sodium 36.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 10.5
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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.
CRETONS - WESTROSA
From westrosa.com
5/5 (1)Category AppetizerCuisine FrenchTotal Time 1 hr 5 mins
- In a sauce pan, combine the pork, onions, garlic, salt and spices. Cook on low heat for a couple of minutes, or until half of the pork isn't pink anymore.
- Remove some of the fatty liquid with a spoon or a ladle. This step is optional, but I usually do this.
- Simmer on low heat for 30 minutes. Stir every 10 minutes so that the ingredients don't stick to the bottom of the pan.
CRETONS (FRENCH CANADIAN PORK PATE) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
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.
CORTON | SANCERRES AT SUNSET
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Reviews 2Estimated Reading Time 2 mins
CRETONS: A FRENCH-CANADIAN PORK PâTé ... - KITCHEN DREAMING
From kitchendreaming.com
4.8/5 (4)Total Time 1 hr 15 minsCategory AppetizerCalories 176 per serving
- 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.
CRETON - QUEBECOIS PATE : 9 STEPS - INSTRUCTABLES
From instructables.com
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.
FRENCH CANADIAN SPECIALTIES | VISIT QUéBEC CITY
From quebec-cite.com
- Cretons. A cold meat spread similar to rillettes. Made with ground pork and seasoned with spices such as cinnamon, savory, and cloves, cretons is a Québec classic and popular spread on toast at breakfast.
- Baked beans (fèves au lard) A traditional dish consisting mainly of beans and pieces of pork fatback, slow-cooked in an earthenware dish. A number of variations exist, but the most popular is made with maple syrup.
- Pea soup (soupe aux pois) A soup consisting of dry yellow peas, salt pork, and vegetables such as small pieces of carrots, simmered in water seasoned with a bay leaf.
- Sugar pie (tarte au sucre) A single-crust pie filled with a mixture of cream, flour, egg, and brown sugar, which is sometimes replaced with maple syrup.
- Poor man's pudding cake (pouding chômeur) A dessert made with white cake batter and a brown sugar and cream sauce. Both parts are layered in a pan and baked until a sweet syrupy pudding with a cakey topping forms.
- Pig's trotter stew (ragoût de pattes de porc) A stew made with pig’s trotters, potatoes, and spices, simmered for about half a day.
- Meatball stew (ragoût de boulettes de porc) A dish consisting of meatballs made with ground beef, pork, veal, or a blend of all three and typically seasoned with cinnamon, nutmeg, and cloves and rolled in flour.
15 FRENCH-CANADIAN FOODS THAT YOU'LL WANT TO EAT IMMEDIATELY
From buzzfeed.com
- Tire d’érable. Instagram: @unetouchedesilesdansmacuisine / Via instagram.com. When the world thinks of maple syrup, they think of Canada.
- Cretons. Instagram: @lecoupdegrace / Via instagram.com. I bet you could hear the accent just by reading this one. Cretons is a meat spread made of ground pork and spices that is usually eaten for breakfast (because it’s the most important meal of the day and deserves the best, obvi).
- Soupe aux pois. Instagram: @sawyersteve / Via instagram.com. Soupe aux pois (pea soup), as you can probably imagine, is a soup made out of peas.
- Pouding chômeur. Instagram: @la_mididouzerie / Via instagram.com. Pouding chômeur (which translates to “poor man’s pudding") is a super simple dessert, but it goes to show that you don’t need to be fancy to be delicious.
- Tarte au sucre. Instagram: @rustiquepies / Via instagram.com. Speaking of dessert (which I always am), you gotta try a sugar pie.
- Tourtière. Instagram: @cookwithlocals / Via instagram.com. If you want to try a savoury pie, tourtière is in the cards for sure.
- Tourtière du Lac-Saint-Jean. Instagram: @dumplingsandmore / Via instagram.com. You’d probably think that this is just tourtière from Lac-Saint-Jean, and you would be right, but tourtière in this region in the middle of the province is so good that it gets its own name.
- Ragoût de boulettes. Instagram: @lafraiche__ / Via instagram.com. Essentially a meatball. But not on spaghetti — think of it as meat and potatoes soup.
- Montreal smoked meat. Instagram: @hungryinwpg / Via instagram.com. There’s smoked meat, and then there’s Montreal smoked meat.
- Montreal bagels. Instagram: @montrealbagelfairy / Via instagram.com. Another Montreal classic, bagels in this city are sweeter than its New York counterparts.
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Main ingredients Pork, onions, spicesRegion or state QuebecPlace of origin CanadaAlternative names Gorton, corton, cretonnade
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