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.
CRETONS (GROTON)
French Canadian Breakfast spread. Usually served in restaurants at breakfast. I asked for this recipe on another site b/c I had it often when I was growing up. The person who makes it, and posted it, is from Quebec. I cannot give an amount b/c it depends on how thick you spread it on your toast!
Provided by Nana Lee
Categories Breakfast
Time 1h55m
Yield 1 batch
Number Of Ingredients 10
Steps:
- In a large sauce pan, add all the ingredients except the bread crumbs.
- Cook over medium heat, breaking up the meat mixture as it begins to cook over medium heat.
- Cook for at least 1 1/2 hours stirring often and breaking up the meat.
- The meat should be as fine as possible.
- When done, add the bread crumbs and cook for 15 minutes more.
- Remove from heat, and take out the cloves and bay leaves.
- Cool and place in small tin foil loaf pans.
- Wrap each pan well with plastic wrap and then tin foil.
- Keep in fridge or freeze.
- NOTE:.
- A suggestion has been offered to lessen the amount of breadcrumbs. Think about it before you commit to 1 1/2 cups.
- A layer of fat may coat the top; you can remove this as you use the spread.
- Spread on warm, unbuttered, toasted crusty bread. Yummy!
Nutrition Facts : Calories 2205.6, Fat 112, SaturatedFat 42.6, Cholesterol 460.9, Sodium 3967.7, Carbohydrate 142.6, Fiber 9.6, Sugar 14.8, Protein 147.9
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
MY MOM'S FRENCH CANADIAN CRETONS
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
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
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
FRENCH GORTON SPREAD
This is a delicious pork meat spread that I grew up with. Delicious on toast with a little mustard. All my french Canadian relatives made it, now I seem to be the only one left who knows how.
Provided by CookstoRelax
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients into an uncovered deep saucepan and simmer for about 2 hours. Keep mashing down. Pour into a bowl and let sit overnight. Skim off any excess fat and spread for sandwhiches.
Nutrition Facts : Calories 518.8, Fat 35.5, SaturatedFat 13.2, Cholesterol 160, Sodium 125.8, Carbohydrate 3.2, Fiber 0.6, Sugar 1.2, Protein 44
TRADITIONAL TOURTIERE
Recipe for individual meat pies [tortieres], popular in Quebec in the Christmas season. The Tourtiere is usually made like a casserole or pie. I don't see any reason why you couldn't make them into "individual" pies, but adjustments would have to be made in the cooking times.
Provided by Frank Butcher
Categories Savory Pies
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- The night before, combine the first 13 ingredients in a large bowl. Cover and let rest overnight in the refrigerator.
- The next day, prepare potatoes and then prepare pastry.
- Preheat oven to 450 degrees F.
- Use 2/3 of pastry to line the bottom (not the sides) of a 4 to 4-1/2 quart coverable pot.
- Add potatoes to the meat mixture. Pour mixture into pastry lined pot. Add boiling water.
- Roll remaining 1/3 pastry and cover mixture. Make slits to allow steam to escape. Bake, uncovered, until top is golden brown, about 20-25 minutes.
- Cover, reduce oven to 300 degree F, and continue baking for another 5 hours, until meats are tender.
- Uncover and let rest about 5 minutes.
- Serve hot.
Nutrition Facts : Calories 691.7, Fat 55, SaturatedFat 20.1, Cholesterol 116, Sodium 832.7, Carbohydrate 25.8, Fiber 3.4, Sugar 2, Protein 22.5
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.
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