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
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
FRENCH-CANADIAN GORTON PORK SPREAD
Old recipe from French-Canadian Memere (Grandma). Delicious and spicy pork spread for sandwiches. Pronounced 'gah-ton'. Enjoy on a sandwich with mustard or eat alone.
Provided by Polish Frog
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 5h15m
Yield 16
Number Of Ingredients 5
Steps:
- Place the pork, onion, cinnamon, and clove into a saucepan. Season to taste with salt and pepper. Pour in water to just cover the meat. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water has nearly evaporated, about 1 hour. Stir occasionally to ensure the pork cooks evenly.
- Use a potato masher or wire whisk to break the pork into thin strands. Pour off any remaining liquid, then spoon the gorton into a serving bowl. Refrigerate until cold before serving.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 1.4 g, Cholesterol 17.6 mg, Fat 3.5 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 17.9 mg, Sugar 0.6 g
RUSTIC FRENCH PORK AND CHICKEN PâTé
O.K., this is a little bit of a project, but not too taxing for an adventurous home cook. How about making your own pâté for the holidays? Ask the butcher to grind three-fourths of the meat medium, and one-fourth very coarse. Otherwise, if you are using a home meat grinder, you will need to hand chop about one-fourth of the meat, so that the mixture is dotted with little cubes of meat and fat. This will ensure a juicy texture and a rough mosaic pattern in each slice.
Provided by David Tanis
Categories dips and spreads, appetizer
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make sure the meat is quite cold, then cut it in 1-inch strips. Grind .75 of the pork shoulder and chicken, plus half the pancetta, to a medium grind. (Or have your butcher do the grinding for you.)
- Grind the remaining pork, chicken and pancetta to a coarse grind, or cut by hand with a sharp knife into small cubes about 1/8 inch.
- Combine all the meat in a large bowl. Add the salt, garlic, sage and thyme. Pour the wine and Cognac over it, then knead seasonings into the mixture with a wooden spoon, your hands or the paddle attachment of a stand mixer.
- In a spice mill or mortar, grind the peppercorns, coriander seeds, fennel seeds and cloves to a fine powder. Add to the mixture, along with nutmeg, cinnamon and cayenne. Mix again.
- Heat the oven to 375 degrees. Pat the seasoned pate; mixture into a 2.5-quart loaf pan. Press the bay leaf on the surface, then cover the pan tightly with foil. (Refrigerate overnight if desired; bring to room temperature before baking.) Place in a deep-sided roasting pan and add hot water to reach half way up the dish. Bake on the middle shelf for about an hour, or until the internal temperature of the pate is 160 degrees.
- Carefully remove from the oven and cool in the loaf pan, then wrap well and refrigerate for at least 24 hours before serving. Keeps a week or more.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 301 milligrams, Sugar 0 grams, TransFat 0 grams
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