Best Cretons French Canadian Spread For Toasts Recipes

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GORTON (FRENCH-CANADIAN PORK SPREAD)



Gorton (French-Canadian Pork Spread) image

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

2 pounds finely ground pork fat
2 pounds finely ground pork
2 onions, finely chopped
4 cups water
1 teaspoon ground cloves
¾ teaspoon ground nutmeg
salt and black pepper to taste

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

FRENCH-CANADIAN GORTON PORK SPREAD



French-Canadian Gorton Pork Spread image

Old recipe from French-Canadian Memere (Grandma). Delicious and spicy pork spread for sandwiches. Pronounced 'gah-ton'. Enjoy on a sandwich with mustard or eat alone.

Provided by Polish Frog

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 5h15m

Yield 16

Number Of Ingredients 5

1 pound lean pork butt, cut into pieces
1 onion, chopped
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
salt and black pepper to taste

Steps:

  • Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly.
  • Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.

Nutrition Facts : Calories 58.7 calories, Carbohydrate 1.4 g, Cholesterol 17.6 mg, Fat 3.5 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 17.9 mg, Sugar 0.6 g

MY MOM'S FRENCH CANADIAN CRETONS



My Mom's French Canadian Cretons image

A meat spread to eat with toast or crackers..not especially healthy but very traditional french canadian fare....and also delicious. It's really good with mustard on toast in the morning, or lunch...yummmmy.

Provided by hippychick

Categories     Spreads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs ground lean pork
1 (8 ounce) can cream of mushroom soup
0.5 (8 ounce) can water
1/2 cup finely minced onion
4 garlic cloves, finely minced
1/2 teaspoon dry mustard
1 teaspoon allspice
salt and pepper

Steps:

  • Put the ground pork, minced onion and garlic,dry mustard, allspice, salt and pepper in a medium size pot and begin to cook on med. high heatuntil meat looses some of its pinkness -- add the can of soup and water and cook till the mixture begins to bubble. Lower heat and let simmer 1/2 hr, stirring often so it doesn't stick.
  • When the mixture has cooked and cooled, put into food processor and pulse -- careful not to make it too fine -- you want it a wee bit chunky but spreadable.
  • You can put it into small plastic containers.or as mom does -- freeze in ice cube trays -- then pop out just one at a time.
  • It's a good idea to seal with bacon fat -- unhealthy but it does seem to give it good flavor and keep it moist.

Nutrition Facts : Calories 330.4, Fat 25.8, SaturatedFat 9.3, Cholesterol 81.7, Sodium 247.6, Carbohydrate 3.7, Fiber 0.3, Sugar 0.9, Protein 19.9

CRETONS " FRENCH CANADIAN SPREAD FOR TOASTS"



Cretons

Make and share this Cretons " French Canadian Spread for Toasts" recipe from Food.com.

Provided by Sageca

Categories     Spreads

Time 1h35m

Yield 16 ounces

Number Of Ingredients 9

1 lb ground lean pork
1 cup dried bread, crushed
1 cup onion, chopped
1/2 teaspoon salt and pepper
1/4 teaspoon clove
1/4 teaspoon savory
1/4 teaspoon marjoram
1 can evaporated milk
1 bay leaf

Steps:

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

MOM'S FRENCH CANADIAN CRETONS



Mom's French Canadian Cretons image

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

2 lbs ground pork
1 lb ground turkey or 1 lb chicken
3 garlic cloves, minced
1 tablespoon canola oil or 1 tablespoon vegetable oil, with1 tblsp olive oil mixed
1 tablespoon garlic powder
1/4 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon sage
salt
black pepper
allspice
breadcrumbs
boiling water

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

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

MY MOM'S CRETONS (AKA GORTON) AND TOURTIERE



My Mom's Cretons (Aka Gorton) and Tourtiere image

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

3 lbs ground pork butt (or ground pork)
1 medium onion (chopped fine)
1 tablespoon allspice
1/2 teaspoon clove
1/4 teaspoon cinnamon
2 cups water (you may not need it all)
1/8 teaspoon pepper
1/2 teaspoon salt

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.

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