EMERIL’S CRETON

EMERIL’S CRETON

“Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.”

READY IN: 26 hrs

SERVES: 6

INGREDIENTS

1 1⁄4 lbs ground pork

3⁄4 cup  finely chopped yellow onion

1  teaspoon  minced garlic

1  teaspoon salt

3⁄4 teaspoon ground black pepper

1⁄2 teaspoon ground cloves

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon ground ginger

1⁄4 teaspoon nutmeg

3⁄4 cup  whole milk

1⁄4 cup  fine breadcrumbs

DIRECTIONS

1 In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.

2 Add the onions and garlic, and cook for 1 minute.

3 Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.

4 Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.

5 Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.

6 Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.

7 Remove from the heat and adjust the seasoning, to taste.

8 Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.

9 Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.

10 Serve with thinly sliced French bread or toasted French bread croutons.