Jamie -- I forgot to mention that I love and appreciate the history you include with each recipe.(I know I can edit my comment that I just posted, but want this appreciation to stand on its own.) Thanks again!
Perhaps this little Holiday gem might help me get over my fear of baking with yeast. If I pretend the salt was collected from Christ's tears, I might be saved from having to use my own.
Nov 29, 2023·edited Nov 29, 2023Liked by Jamie Schler
Jamie, this is another one I must try. Perhaps I'll make it for Christmas. I grew up in a French-American household (family of 1st and 2nd generation immigrants from Quebec) and my mother always made a Tourtière for Christmas Eve. I'm not sure if a similar meat pie exists in France, or if/how it differs, but it's delicious. It's filling is made of what we call Cretons, which can be made with different meats, but ours was, and continues to be, made with a couple pounds of ground pork butt -- this dish needs plenty of fat, so don't go with a lean cut -- which is placed in a dutch oven along with a chopped onion or 2, some salt and warm spices such as cinnamon and allspice (more of these 3 will be added later,) and barely covered with water. The mixture is stirred and brought to a simmer for several hours to evaporate most of the water, stirring occasionally to prevent sticking. Once steam holes like geological fumaroles start to occur and bubble up, it's close to being done. Check for salt and add more ground spices to taste, along with a few grinds of pepper. This is Cretons, which we serve as a cold spread over toast for breakfast or made into a simple sandwich with mustard. As a pie filling, simply fold in some warm mashed potatoes to make it less rich -- I aim for perhaps a 60:40 meat:potatoes ratio if I had to guess. Place in a pie shell and cover with a top shell of dough and bake until browned. Superb! Another family favorite French-Canadian dish is a salmon pie made with canned salmon and similarly blended with potatoes. Happy holidays!
It is so fun to learn about these things! I've never heard of this before and I love the story behind the name. I hope that this will grace my table soon if I can get my baking act together! Thank you for sharing this.
Jamie -- I forgot to mention that I love and appreciate the history you include with each recipe.(I know I can edit my comment that I just posted, but want this appreciation to stand on its own.) Thanks again!
Perhaps this little Holiday gem might help me get over my fear of baking with yeast. If I pretend the salt was collected from Christ's tears, I might be saved from having to use my own.
Jamie, this is another one I must try. Perhaps I'll make it for Christmas. I grew up in a French-American household (family of 1st and 2nd generation immigrants from Quebec) and my mother always made a Tourtière for Christmas Eve. I'm not sure if a similar meat pie exists in France, or if/how it differs, but it's delicious. It's filling is made of what we call Cretons, which can be made with different meats, but ours was, and continues to be, made with a couple pounds of ground pork butt -- this dish needs plenty of fat, so don't go with a lean cut -- which is placed in a dutch oven along with a chopped onion or 2, some salt and warm spices such as cinnamon and allspice (more of these 3 will be added later,) and barely covered with water. The mixture is stirred and brought to a simmer for several hours to evaporate most of the water, stirring occasionally to prevent sticking. Once steam holes like geological fumaroles start to occur and bubble up, it's close to being done. Check for salt and add more ground spices to taste, along with a few grinds of pepper. This is Cretons, which we serve as a cold spread over toast for breakfast or made into a simple sandwich with mustard. As a pie filling, simply fold in some warm mashed potatoes to make it less rich -- I aim for perhaps a 60:40 meat:potatoes ratio if I had to guess. Place in a pie shell and cover with a top shell of dough and bake until browned. Superb! Another family favorite French-Canadian dish is a salmon pie made with canned salmon and similarly blended with potatoes. Happy holidays!
This cake (bread) sounds fabulous. The history is fascinating as well. Now I want to dive into learning more about the "13 Desserts". Thanks, Jamie!
Seems a lot easier to make than homemade panettone. Thanks for the detailed history as well, mon amie xx
Will have to try this. Might be nice with some golden sultanas mixed in? But not traditional I'm sure.
Thank you! This looks absolutely delicious—and not difficult to make. Would it be ok without the orange flower water, do you think?
Awesome!
This is an excellent read. Sounds like a good addition to Christmas dinner. Merci !
Jamie, would love to make this, but where the heck in the States does one find orange flower water?!? ;-)
Try again ☝️
It looks delicious Jamie 💫
Thank you for the recipe 👊
It is so fun to learn about these things! I've never heard of this before and I love the story behind the name. I hope that this will grace my table soon if I can get my baking act together! Thank you for sharing this.