Creton Maison

I’m originally from Montréal and as a young woman, I moved 🚛 to Toronto and spent the biggest part of my life living there. Every time I went back to Québec visiting family and friends, I wanted to satisfy some of my food cravings… let me explain.
 
The Province of Québec is mostly French speaking and the culture is quite different from the rest of the country 🍁 which is English. When it comes to food, Québécois cuisine is noticeably distinct from other provinces although the differences today seem much less apparent than they were in the 80s.
 
Back to my cravings…
When planning a trip to Montréal, I usually had a list of food that I was looking forward to enjoying again. At one point, life got busy and I couldn’t go back to Montréal for several years. This gave me the idea 💡 that I should start making my own Québécois cuisine. Now that I live on the West Coast, I’m glad I took the initiative of making the favorite dishes that I grew up with and can enjoy them whenever I have the craving.
 
Creton Maison is one of them and it’s typically served mostly for breakfast. It’s a meat-spread/pâté people enjoy on toast, croissants 🥐 or bagels with yellow mustard. It’s obviously not your typical toast and jam fare and definitely a different way to enjoy the first meal of the day. You can also enjoy it for lunch between slices of bread, pita or tortillas with tomatoes, lettuce and of course yellow mustard.
 
It’s a pretty easy recipe and the results are amazing 🤩! About 30 minutes before cooking time is up, slowly add heavy cream by the tablespoonful until the desired consistency is reached. It usually doesn’t need more than 3 tbsp. Using an immersion blender, the mixture is processed until smooth.
 
You’ll end up with a fair amount. What I like to do is to freeze it. I transfer the Creton Maison into containers and before freezing them, I cut a paper towel to fit the jar and place it on top. When it’s time to thaw out, I transfer the container to the fridge, put it upside down so the paper towel can absorb the extra liquid from the mixture. Doing this will prevent your meat spread from getting soggy 😉.
 
It’s definitely cheaper to make this Creton Maison from scratch than to fly 🛫 to Montréal or Québec City! This Québécois breakfast classic should be on your list to try soon… you won’t be disappointed! Now if you’re looking for a another great pâté recipe, take a look at my Cognac Chicken Liver Pâté!
Bon Appétit!🍽
 
Here are more delicious Québécois recipes for you to try…😀
– Perfect Poutine with Bacon Gravy
– Tourtière • Meat Pie
– Bouilli du Québec
– Grand-Pères (Maple Syrup Dumplings)
– Sucre à la Crème ~ Butter & Cream Fudge
– Old-Fashioned Baked Beans with Bacon
– Sweet & Savory Homemade Ketchup
and for more pork recipes 🐖, click on this link… Recipe Category • Pork
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Creton Maison

Try this delicious traditional Québécois meat spread called Creton on toast, in a sandwich or on your favorite cracker or bread.

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Servings 8

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Passive Time 0 minutes mins

Total Time 1 hour hr 30 minutes mins

Ingredients

  

1x2x3x

• 1 lb. lean ground pork
• 1 cup white onions, chopped
• 2 large cloves garlic, minced
• 2-3 large green onions (white tips only), sliced
• 1/2 cup celery, finely chopped tips & tricks
• 1/2 tsp. mixed spice - épices mélangées see Recipe
• 1 pinch ground Himalayan pink salt
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 1 tsp. oatmeal Footnote #1
• 1 tbsp. 35% heavy cream, or to desired consistency Footnote #2

Directions

 

• In a medium pot, add pork, onions, garlic, green onions, celery, mixed spices, salt and black pepper; cover mixture with water. Cook, uncovered, over medium heat for 1 to 1 ¼ hours; stir occasionally.
• Halfway through cooking, add oatmeal and stir well.
• About ½ hour before the end of cooking, start whisking the mixture using either a whisk or potato masher. Add a little cream at a time until smooth.
• When the time is up, using an immersion blender, smooth out the creton to desired consistency; taste and adjust seasoning if needed.
• Before freezing, put a paper towel on top. When thawing it out, put container upside down so the paper towel can absorb the extra liquid from the creton.

Notes

Footnote #1: Add cloves if desired and substitute breadcrumbs for oatmeal.

Footnote #2: Slowly add heavy cream by the tablespoonful until the desired consistency is reached. It usually doesn't need more than 3 tbsp.

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