CRETONS - KITCHEN DREAMING
Cretons is a French-Canadian pork pâté and is sometimes known as "Gorton" around New England. This mildly spiced pork paté spread is popular in Quebec and areas of New England dense in French-Canadians.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Appetizer
Total Time 75 minutes
Prep Time 5 minutes
Cook Time 70 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Place a medium saucepan over medium heat. When the pan is hot, add 2 Tbsp olive oil and gently fry the ground pork until cooked through. While the pork cooks, use a fork to keep crumbling it.
- Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent. Add the milk or water, then lower the heat to a low simmer and continue to cook for about an hour.
- If the mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine. Remove from heat and allow the mixture to cool.
- Either with an immersion (stick) blender or food processor, grind until fine and granular but not pasty.
- Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for the best results. Serve with crostini or toast points.
Nutrition Facts : ServingSize 0.25 cup, Calories 176 kcal, SugarContent 1 g, SodiumContent 363 mg, FatContent 12 g, SaturatedFatContent 5 g, CarbohydrateContent 5 g, FiberContent 1 g, ProteinContent 11 g, CholesterolContent 41 mg
EASY NEW ENGLAND CLAM CHOWDER - KITCHEN DREAMING
This easy New England Clam Chowder is rich and creamy and is made without bacon. Also known as white clam chowder or Rhode Island Clam Chowder, this homemade rich & creamy chowder is sure to please the "chowdah" lover on your list!
Provided by Ronda Eagle | Kitchen Dreaming
Categories Soup
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
- Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
- Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
- Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
- Add the potatoes and simmer until tender, about 10-15 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn't separate.
- Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
- Serving Suggestions: Serve with our New England Clam Cakes.
Nutrition Facts : ServingSize 10 oz, Calories 332 kcal, SugarContent 15 g, SodiumContent 1276 mg, FatContent 12 g, SaturatedFatContent 7 g, CarbohydrateContent 44 g, FiberContent 4 g, ProteinContent 13 g, CholesterolContent 38 mg
More about "cretons recipe recipes"
CRETONS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category Ground Pork
Calories 100.7 calories per serving
- 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.
CRETONS - KITCHEN DREAMING
From kitchendreaming.com
Reviews 4.8
Total Time 75 minutes
Category Appetizer
Cuisine French-Canadian, New England
Calories 176 kcal per serving
- Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for the best results. Serve with crostini or toast points.
GORTON (FRENCH-CANADIAN PORK SPREAD) RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 14 hours 0 minutes
Category Pate
Calories 235.6 calories per serving
- 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.
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