MERRY CHRISTMAS TO ALL...

[motocrash]

Merry Christmas to you all.

I am of Christian Orthodox background so no feast of seven fishes in my culture as this denomination observes the 40 days Nativity Fast. Everyone looks forward to the Christmas Eve dinner.....a pig centric feast.

That being said....i wouldnt say no to any of the 7 fish dishes.

For us tonight....traditional meal:
- dried smoked ham and pork sausage (app)
- organ sausage, headcheese (app)
- cracklings (with a lot of fat on the skin) (app)
- smoked pork sausage, ribs and other various pork cuts cooked in pork fat with mashed potatoes
- cabbage rolls
- desert: walnut and poppt seed bread rolls

Porktastic!

 

[GaryHibbert]

My wife and will make a tourtiere pie for Christmas eve dinner.It is a French Canadian holiday meat pie with beef,pork, potato and spices. It is delicious, funny thing is that neither of us are French nor Canadian but somehow this pie became our little annual tradition. Happy Holidays to all!

Miss Linda comes from French Acadian stock--her ancestors arrived in Canada in the early 1600s).
Every Christmas she makes tourtier meat (pork, veal, and beef, fried onions, mashed potatoes, and seasoned with cinnamon, nutmeg, cloves, and allspice) and stuffs the turkey. She always makes enough to also make about 4 deep dish meat pies for us to eat later, served with turkey gravy.
This tradition has been passed down through countless generations and is already a tradition at her daughter's house. I love it.
Gary

 

[GaryHibbert]

Miss Linda and I send warmest Christmas wishes to you and your entire family, JJ.
Gary

 

[chef jimmyj]

Thank you everyone.
Gary, l find many of the French Canadian and Acadian dishes interesting. I make Creton a couple times a year...JJ

 

[GaryHibbert]

Thank you everyone.
Gary, l find many of the French Canadian and Acadian dishes interesting. I make Creton a couple times a year...JJ

I had to google creton JJ--new to me. I foudn several recipes but none of them really sounded like a pate. When you make it do you make it as a pate or what?? I'd sure like to see your recipe and directions.
Gary

 

[chef jimmyj]

No, It's a spread. Even refrigerated it stays spreadable. Classically a breakfast meat spread on toast. I will have to find my recipe but basically pork butt simmered for hours with onion and spices. The solids are pureed with bread crumbs and simmering broth added as needed to make it firm but spreadable...JJ

 

[HalfSmoked]

No, It's a spread. Even refrigerated it stays spreadable. Classically a breakfast meat spread on toast. I will have to find my recipe but basically pork butt simmered for hours with onion and spices. The solids are pureed with bread crumbs and simmering broth added as needed to make it firm but spreadable...JJ

I just put in creton and came up with a lot of recipes and they basically were as you have describe it JJ as a spread made with pork, onions and spices. You may have to bring bring some to the gathering.

Warren

 

[GaryHibbert]

That would be great JJ. Most of what I found just used ground pork.
Gary

 

[browneyesvictim]

French Canadian cuisine has always been interesting to me, but Acadian is new to me. Creton and tourtier... Mmmm! Both sound fantastic and worth a try. (Oh... this reminds me there is a new episode of Oak Island to watch!)