Best My Moms Cretons Aka Gorton And Tourtiere Recipes

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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.

CRETONS (GROTON)



Cretons (Groton) image

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

1 lb ground pork
1 cup milk
1 medium onion, grated
2 garlic cloves, minced fine (or to taste)
1 teaspoon pepper
2 -4 whole cloves
1 pinch allspice
1 teaspoon salt (to taste)
2 bay leaves
1 1/2 cups fine dry breadcrumbs

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)



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

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

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

FRENCH GORTON SPREAD



French Gorton Spread image

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

1 1/2 lbs ground pork
1 medium onion, diced fine
1/2 teaspoon cinnamon
1/2 teaspoon clove
1 dash salt and pepper

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



Traditional Tourtiere image

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

1 1/2 lbs duck, boned and diced
1/2 lb veal, diced
1/2 lb beef, diced
1/2 lb lean pork, diced
1/4 lb salt pork, chopped
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon clove
1 pinch nutmeg
to taste pastry for double-crust pie
3 lbs potatoes, peeled and diced
2 cups boiling water

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



Cretons image

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

1 lb ground pork
1 cup milk
1 medium onion, chopped fine
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper
1 pinch clove
1 pinch allspice
1 1/2 cups fine dry breadcrumbs

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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