{"id":1179,"date":"2015-10-22T15:11:58","date_gmt":"2015-10-22T19:11:58","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/homemade-cretons-with-beer\/"},"modified":"2026-09-01T13:05:32","modified_gmt":"2026-09-01T17:05:32","slug":"homemade-cretons-with-beer","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-cretons-with-beer\/","title":{"rendered":"Homemade cretons with beer"},"content":{"rendered":"<h3>\ud83e\udd56 <strong>Jehane Beno\u00eet&#8217;s recipe, with two detours<\/strong><\/h3>\n<p>Cretons are a Quebec breakfast spread: ground pork simmered slowly in milk with onion and warm spices, then chilled until it sets firm enough to spread. The bones of this one belong to Jehane Beno\u00eet, the cook every Quebec kitchen learned from. I changed two things and only two. I added beer, and I rebuilt the spice mix my own way. The rest is hers, and I want that said up front.<\/p>\n<h3>\ud83c\udf7a <strong>You don&#8217;t taste the beer. You taste everything else more.<\/strong><\/h3>\n<p>This is an old recipe of mine. Very old. It comes from a stretch of years where I cooked with beer in almost everything. The point was never for the pork to taste like beer. Put salt in a dish and it doesn&#8217;t taste of salt, it tastes louder. Beer does the same job. A quarter cup in two pounds of pork, and the whole thing comes up a notch.<\/p>\n<h3>\ud83e\udd44 <strong>Rustic and creamy at the same time<\/strong><\/h3>\n<p>This isn&#8217;t a mousse. The ground pork stays visible, there&#8217;s a bit of grain under the knife, and that&#8217;s on purpose. But the milk and the brown bread crumbs, my own addition, carry enough softness that it spreads on cold toast without tearing it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd56 Jehane Beno\u00eet&#8217;s recipe, with two detours Cretons are a Quebec breakfast spread: ground pork simmered slowly in milk with onion and warm spices, then chilled until it sets firm enough to spread. The bones of this one belong to Jehane Beno\u00eet, the cook every Quebec kitchen learned from. I &hellip;<\/p>\n","protected":false},"featured_media":10571,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"cretons","_yoast_wpseo_title":"Cretons recipe, the French Canadian pork spread","_yoast_wpseo_metadesc":"My cretons recipe: a French Canadian pork spread slow-cooked in milk and beer with cinnamon and cloves. 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