Taste of Quebec ~ Cretons (Quebec pork spread)
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- Опубліковано 28 гру 2021
- Looking to add a little Quebec/ Franco-American tradition to your Holiday table? Try this easy and simple Cretons recipe! (Recipe below)
Cretons are a breakfast staple throughout Quebec and found on many Franco tables. They are an easy to make and delicious pork based spread that are amazing on buttered toast. Joining me is Melissa Gray who is sharing her grand-mother’s recipe for velvety and delicious old-fashioned cretons.
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Merci et à la prochaine!
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This week’s vocab:
Cinnamon ~ La cannelle
Ground pork ~ Le porc haché
To take out of the oven ~ Défourner
Minced onion ~ Un oignon émincé
Happy New Year! ~ Bonne année!
Melissa’s Recipe:
Ingredients:
1 lb ground pork
1 medium onion, finely chopped
½ tsp salt
2 Cups boiling water
1 large slice white bread, crusts removed
⅛ to ¼ tsp pepper
½ tsp cloves
¼ tsp nutmeg
Steps:
Boil water in a kettle
In pot or sauce, add ground pork, onion and slice of bread (burner at medium high)..
Add boiling water and mash together.
Add salt & pepper
Bring mixture to a boil, then reduce heat to simmer.
Simmer for 1.5 hours.
Mash every 15 minutes.
After about 1 hour, add the clove and nutmeg
After 1.5 hours, before turning off the burner, taste and adjust seasoning to your liking.
Put the cretons in a container and put in the fridge.
Cretons need to sit in the fridge overnight for the flavor to develop.
Enjoy on buttered toast!
Bon appétit!!
Filmed and edited by Oskar Hirte of Willowfield Productions
#cretons #gorton #groton #porkspread #francofoods #rillettes
I learned how to make this from my mother. Being French Canadian this item was always in the house. The first time I made it my wife fell in love with it. We now live in British Columbia and all the French guys I know are always asking when I will make more Creton so they can have a taste of home.
Wonderful! The great thing about food is that it's an easy way to share a culture with everyone. Bon appétit!
I remember making this as a kid decades ago. We didn't use ground pork but pork shoulder braised on the stove which when cooked we would cool it slightly and cut it up into chunks and put through the meat grinder attachment on our stand mixer. (My job.) We didn't use bread, but saltine crackers got ground in as the thickener, then spiced the meat in the bowl and put it up in pound containers. Cretons is the best thing that ever happened to toast.
That sounds great! I do love these types of dishes that can very according to families and regions. 😊
Love this cold bread spread. My breakfast is chilling in the refrigerator for tomorrow morning. So many mustard's to decide from.
Bon appétit!!
I LOVE that Michelle said gorton and Nathalie said creton. It shows that both ways are acceptable! But one question - where is the mustard? Lol Spread on warm toasted bread with yellow mustard… heaven!
Lol. Thanks Jo-Ann. Funny enough, both Melissa and I are not fans of the mustard. We find that it overpowers the delicate spices of the cretons/gorton. À chacun ses goûts! Thank you for your support. Bonne Année!
Merci! J’ai hâte à faire ça!
Bon appétit!!
This recipe is pretty close to my grandmothers. She’d simmer it in milk instead of water and told me to add more milk if it became too much like taco meat. She also used Panko instead of bread. I make it every year for the Grey Cup.
Wow! The Grey Cup! That takes me back! I'll have to try it with Panko. I'd be curious to see the texture difference, if any. Cheers!
this was my breakfast this morning...I eat mine with mustard and a side of pickles
Are you from New England? Mustard on cretons seems very common in NE. I'd never heard of it before. 😊 Thanks for watching!
Love the history lesson along with this. My mother, part of a large Gagne family on the West side, spiced it with cinnamon and cloves. Instead of bread to thicken , her recipe uses saltines but near the end of the simmering. I still make it for my self now.
Glad you enjoyed the video. And thanks for sharing. I do love the variety of ways used to make these simple dishes.
J'adopte votre recette de creton. Classique ! Merci !
Watching a video which is straight up French Canadian………. and digging the bagpipe music in the background👍🏾🇮🇪☘️☘️☘️
Glad your digging the vibes! Hope you enjoy our other videos. À la prochaine!
I grew up on eating this on toast. Soooooo good!
Me too. Made it again for New Year. Bon appétit!!!
This looks yummy! Nice video, good video production. It's got such a positive vibe, it's warm and inviting. Good music too.
Grazie David. Glad you enjoyed it. I do love cretons on toast. Delicious!
My husband went to the butcher’s there was no creton. I have ground pork. I am trying this recipe now. Thanks 😊
Awesome! Once you make your own, you'll have trouble with buying again 😉. Let me know how they turn out!
Soft n tasty...
It really is! A lovely spread.
A favorite chez Mémère! I have her hand-written recipe. She didn’t add bread, but the rest is all the same.
Sounds great! It is one of the wonderful thing with these recipes... so many variations. Love it. Bon appétit!
So excited to try and make this at home. I can't find it anywhere store bought here!
Please share how it turned out!
If you send a picture, I'll share on our Instagram
Email: francofoods@facnh.com
The vocabulary section mentions cinnamon, but I don’t see that the recipe uses cinnamon? Can’t wait to try to cook creton!
Good catch! Not all vocab is in the episode. I try to keep it to 4 or 5 terms, so try to find words that are somewhat related... if that makes sense.
What bread would you use for buttered toast that compliments creton?
Great question! In the episode, we used a white Italian load. I grew up eating it on "wonder bread" toast. Now, I also like it on rye bread. And, it would be delicious on toasted baguette rounds.
We always used just plain white bread.
*_Creton, when I was young (In the 80s) always came with a 1 inch thick layer of fat or lard; which some people, like my dad, would mix into the creton, while others like me would cut out. Nowadays, all the recipes I find have no layer of fat on it (Even store bought creton seems to have gone fatless). I would like to make that true old style creton with that thick layer of fat because I’d like to offer it as a gift to my dad one last time before he leaves us: Any idea as to how to achieve such a full fat creton?_*
Hi! Yes. I know exactly what you mean. This is just a theory. However, I believe it had to do with how lean the ground pork we find in the grocery store is today. This, again, my opinion only, why creton and tourtière are more dry than when I was a kid.
What I've done at times is either a) get a fat cut of pork and adked the butcher to grind it for me. But, not all places will do that. Or, add some lard to the ground pork. That seems to work fairly well and adds a creamy texture as well.
Hope this is helpful. Please let me know how it goes.
À la prochaine!
Be sure to use whole milk. It will not hurt the recipe if you drown the pork(cover) with milk. It all reduces down in the time needed to simmer it. Can also get a good thickening with store bough bread crumbs. Either way, your dad is sure to love the treat as is. This stuff is like gold in the Franco household.
"To take out of the oven {sth}" se dit en respectant la même structure grammaticale : "sortir du four {qqch}" en France. "Défourner", bien que correct, s’emploie beaucoup moins.
Je suis tout à fait d'accord. Mais je voulais apprendre un nouveau mot aux spectateurs 😉
The bread thickens it.
Absolutely! Thanks for your response.
Needs garlic. We had this on saltines or as a side with beans on Saturday night. I don't think my mom put the cinnamon and nutmeg in. If she did, it was scant. I prefer it without those two spices when I make it.
This is what is nice about these types of recipes; adaptable to every taste! Bon appétit!
I love garlic, but mais non pour gorton!