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
QUéBEC CRETONS - PORK PATé RECIPE - (3.8/5)
Provided by JimMac
Number Of Ingredients 9
Steps:
- Place an appropriately-sized sauce pan over medium heat. When pan is hot, add 1 tablespoon 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.
PORK SCRAP - PORK GUTON - CRETONS à L'ANCIENNE
A French Canadian holiday tradition and Lowell, Massachusetts favorite posted in response to a recipe request. Serve it as a sandwich or on toast as an appetizer.
Provided by Molly53
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pork until no longer pink, do not drain.
- Add remaining ingredients; cook slowly for 1 to 1 1/2 hours.
- Refrigerate until serving (preferably overnight).
TOURTIERE TURNOVERS
A French Canadian holiday tradition gets a cocktail party makeover. Serve with Chili Sauce as a cocktail or serve hot with a pork or beef gravy for dinner. Makes 40 plus cocktails. Per piece:about 95 cal,3g pro,6g total fat(3g sat.fat),7g carb,trace fibre,25mg chol,130mg sodium,%RDI: 1% calcium,4% iron,2% vit A,9% folate. Recipe taken from Canadian Living Holiday Baking Fall 2006. Well worth the effort. I've made these many times and have always recieved great reviews.
Provided by talk2sabby2
Categories Savory Pies
Time 2h30m
Yield 40 pieces, 20 serving(s)
Number Of Ingredients 20
Steps:
- Pastry:.
- In a bowl wisk flour with salt. Using a pastry blender cut in cubed butter and lard until mixture resembles fine crumbs with a few larger pieces.
- In liquid measure, whisk egg and vinegar; add enough water to make 2/3 cup. Drizzle over dry ingredients, stirring briskly with a fork until ragged dough forms.
- Press into 2 discs.
- Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
- (Make-ahead: Refrigerate for up to 3 days. Makes enough for 2 9" pie crusts.
- Tourtiere turnovers:.
- In a large skillet, saute pork over medium-high heat, breaking up with fork until no longer pink, about 6 minutes. Add onion, garlic, celery,mushrooms,chicken stock,salt,pepper,thyme,cloves,cinnamon and bay leaf; bring to a boil.
- Reduce heat, cover and simmer until almost no liquid remains, about 10 minutes.
- Uncover, and cook until no liquid remains, another 5 minutes.
- Discard bay leaf and stir in potatoes.
- Let cool.
- Divide pastry in half.
- On floured surface roll out each to scant 1/4" thickness.
- For cocktail use 3" round cutter or for main course use 5" round cutter.
- Cut out circles, rerolling if necessary.
- For cocktail use 1 TBSP of pork mixture or for main course turnovers use 2 TBSPs of pork mixture.
- Place pork mixture in center of each circle. Lightly brush edge with water: fold over to create a half moon shape.
- Press edge with a fork to seal.
- Preheat oven to 425 degrees.
- Arrange racks on top and bottom third of oven.
- Line 2 baking sheets with parchment paper.
- In a small bowl whisk 1 egg yolk with 1 TBSP water to brush over filled pastry
- Continue until all pastry and pork is used up.
- Place close together on prepared pans and brush with egg wash and cut steam vents in centers.
- Make-ahead: Freeze until firm, about 15 minutes. Layer between waxed paper in airtight container and freeze for up to 2 weeks.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; exchange cookie sheets top to bottom and bottom to top oven racks.
- Bake for an additional 15 minutes.
Nutrition Facts : Calories 215.1, Fat 13.9, SaturatedFat 6.4, Cholesterol 40.2, Sodium 281.4, Carbohydrate 16.5, Fiber 0.8, Sugar 0.5, Protein 5.6
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
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