Cretons is a French-Canadian pork pâté and is sometimes known as "Gorton" around New England. This mildly spiced pork paté spread is popular in Quebec and areas of New England dense in French-Canadians.
2cupsWaterSubstitute: unsalted chicken stock or beef stock - see notes
1cupfresh bread crumbs[about 2 slices of bread]
Place a medium saucepan over medium heat. When the pan is hot, add 2 Tbsp olive oil 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. Add the milk or water, then lower the heat to a low simmer and continue to cook for about an hour.
If the mixture starts to dry out add beef stock or water to keep it at a very-thick-sauce consistency. Add bread crumbs and mix to combine. Remove from heat and allow the mixture to cool.
Either with an immersion (stick) blender or food processor, grind until fine and granular but not pasty.
Place the mixture into a glass or ceramic container and seal with plastic wrap. Refrigerate several hours to overnight for the best results. Serve with crostini or toast points.
Serve on crackers as a snack, crostini for a great appetizer, toast points for a hearty breakfast, or with mustard as a sandwich for lunch.This also makes great camping food since it is so versatile. Prepared ahead of time, it would make a lovely addition to the other chilled foods in your cooler.If using salted chicken stock, be sure to adjust the amount of salt added to the meat.