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!
Doug, thank you so much. I truly appreciate you and this comment. When I started this substack I wondered if others would find the food history as fascinating as I do and I am truly thrilled that you do!
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!
Wow thanks for this, Doug! It sounds excellent and now I am going to do my research to learn more about it and see what the French equivalent is, for I bet there is one!
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.
It’s not as difficult as you might think ~ time is a big factor, as it needs to rise slowly, and there are a few other details regarding development of flavor and structure. I wrote about it for the Chicago Tribune years ago. But I generally don’t make it because there are so many other things to bake at this time of year and also because it is just one of those things that a professional bakery does best.
It’s usually available in either North African or Middle Eastern shops or spice shops, places like that. If not you could add a couple drops of orange extract.
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.
Yes! You could replace it with a few drops orange extract or some vanilla extract. Just add a tablespoon or two of water if your dough needs the liquid.
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!
Doug, thank you so much. I truly appreciate you and this comment. When I started this substack I wondered if others would find the food history as fascinating as I do and I am truly thrilled that you do!
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!
Wow thanks for this, Doug! It sounds excellent and now I am going to do my research to learn more about it and see what the French equivalent is, for I bet there is one!
I'd look forward to reading anything you find that relates the Quebecois dish to France.
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.
Maybe eat it accompanied by a bottle of Lacryma Christi 😏
But definitely a great first yeast baking project!
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!
Thank you, Marti! I find food history fascinating !! I Hope you’ll make this recipe…it’s so good !
Seems a lot easier to make than homemade panettone. Thanks for the detailed history as well, mon amie xx
Lol yes it is. I’m terrified to try my hand at making panettone! Xx
It’s not as difficult as you might think ~ time is a big factor, as it needs to rise slowly, and there are a few other details regarding development of flavor and structure. I wrote about it for the Chicago Tribune years ago. But I generally don’t make it because there are so many other things to bake at this time of year and also because it is just one of those things that a professional bakery does best.
Will have to try this. Might be nice with some golden sultanas mixed in? But not traditional I'm sure.
I’d make it once without first, to understand the texture maybe? But hey I always tell folks to try new things and see how they come out !
Awesome!
This is an excellent read. Sounds like a good addition to Christmas dinner. Merci !
Thanks, Joe! Let me know if you make it!
Jamie, would love to make this, but where the heck in the States does one find orange flower water?!? ;-)
It’s usually available in either North African or Middle Eastern shops or spice shops, places like that. If not you could add a couple drops of orange extract.
Great! Thanks.
Spice House in Chicago sells it mail order. They are great by the way. https://www.thespicehouse.com !
Yes, thanks!
Thank you, Steel!
Walmart sells it, lol
Ha! Thank you, Tanya!
Try again ☝️
It looks delicious Jamie 💫
Thank you for the recipe 👊
Lol you are sweet. Thank you, and do make it!
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.
Thank you! This is a great recipe and really easy to make so a great one to get you back baking!
Looks addictive! Thanks for sharing, and as always, for the historical perspective!
Yes! You could replace it with a few drops orange extract or some vanilla extract. Just add a tablespoon or two of water if your dough needs the liquid.
Grande Marnier perhaps?
Oh!! Why didn't I think of that, lol! Thanks!