CRETON light spread Recipe
An ode to my Quebec roots...inspired by Quebec Sugar shacks.
With my own twists of making it with lean minced pork, added butter and some low-fat milk.
For a dedicated post...refer to:
- . > (American/Metric measures) <
- . > Part-1
- . 1lb. (~500g) lean, ground pork
- . 1 small sweet onion, finely chopped
- . 1/4 cup (60g) unsalted butter
- . 1 cup (250ml) milk (2%)
- . Seasoning: 1-1/4 tsps. (6.25ml) sea salt, 1 tsp. (5ml) granulated garlic, 1/8 tsp. (.63ml) ground cinnamon, 1/8 tsp. (.63ml) ground cloves, 1/8 tsp. (.63ml) fresh nutmeg, grated
- . > Part-2
- . 2 bread slices, lightly toasted, crustless and cubed
- . 1/3 cup (75ml) milk 2%
. In a medium size pot, place ALL the ingredients from Part-1. Then, on MEDIUM heat, mix and stir it to combine for a few minutes.
. Lower the heat only one notch down. Cover the pot and come back every so often to stir it in order to make sure it doesn't burn at the bottom. Cook for 40 minutes.
. Part-2: Meanwhile, lightly toast the crustless bread and cut it into cubes. Only once the initial cooking time is over, put in the cubed bread. Combine it to the mix and cover to cook for the last 5 minutes.
. Place everything into a glass bowl and cover it with a plastic wrap slightly ajar for a minimum of 4 hours up to overnight in the refrigerator.
. Afterwards: With a food processor, turn in the cold mix with the extra milk. Pulse a few times and then whirl on MEDIUM speed until a desirable, smooth texture is achieved. Tip: if a creamier texture is required, just add a little more milk.
. Serve right away or conserve it for up to a week. Better yet, place some in small mason jars and freeze for up to 3 months. Thaw in the fridge before serving.
. Flavourful wishes from Claudia's kitchen...FOODESSA.com