Creton (kind of sounds like "KrrrAW-tohn" or "GAH-taw") is a food most people with Quebecois parents or grandparents may remember growing up in my area. It is a mildly spiced pork paté spread that used to be popular and via nostalgia is gaining in popularity again. It is used at breakfast on toast and with mustard in sandwiches for lunch. Some people will use it with breadcrumbs to stuff a turkey and I'm sure there are other uses.
Creton
1 pound ground pork
2 Tbs bacon fat
1 medium onion chopped
1 clove garlic chopped
1/8 tsp cinnamon
1/8 tsp cloves
1 tsp salt
1 tsp pepper
beef stock or whole milk
Place an appropriately-sized sauce pan over medium heat.
When pan is hot, add 1 Tbs bacon fat 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.
Lower the heat to a low simmer and continue to cook for about an hour.
If mixture starts to dry out add beef stock or milk to keep it at a very-thick-sauce consistency.
Remove from heat and allow mixture to cool.
If needed add beef stock or whole milk so the mixture seems just spreadable.
Put the mixture in a food processor and process until fine and granular but not pasty.
Place the mixture into a glass or ceramic container and add a small layer of bacon fat over the top to seal and add extra flavor.
Refrigerate until needed. Serve on crackers as a snack, toast for a hearty breakfast or with mustard as a sandwich for lunch.
©2016 Linda Sullivan – Simpson
The Past Whispers
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