Lite Cretons Food
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
LIGHTER CRETONS
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
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
" 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
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
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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