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Balsamic Glazed Mushrooms

  • Serves 4
  • Prep 10 mins
  • Ready-In 25 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Balsamic Glazed Mushrooms

This dish is a treat for any mushroom lover!

Ingredients

3 Tbsp. butter
1 lb button mushrooms
2 Tbsp. finely chopped shallots Salt
1/4 cup chicken broth
2 Tbsp. Brown sugar
1 Tbsp. Litehouse® Balsamic Vinaigrette 
1 Tsp. Litehouse® Instantly Fresh Parsley

Directions

In a skillet, melt 3 tablespoons butter over medium-high heat. Stir in 1 pound button mushrooms and 2 tablespoons finely chopped shallots; season with salt and cook until the mushrooms release their juices and the liquid evaporates. Add 1/4 cup chicken broth, 2 tablespoons brown sugar and 1 tablespoon balsamic vinegar. Bring to a boil and cook until the liquid is reduced to a glaze. Stir in Litehouse Instantly Fresh Parsley.

Crab Shrimp Salmon Cakes with Dipping Sauce

  • Serves 8
  • Prep 10 mins
  • Ready-In 25 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Crab Shrimp Salmon Cakes with Dipping Sauce

A combination of three complementary seafoods make this delicious and easy crabcake extraordinary. The addition of horseradish in the savory dipping sauce gives it just the right zip.

Ingredients

7 oz. fresh or canned Atlantic Salmon
4 oz. fresh, frozen or canned cocktail shrimp, drained
8 oz. fresh or canned crab lump white meat
⅓ cup saltine cracker crumbs
1 egg, slightly beaten
2 Tbsp. sweet relish
2 Tbsp. chopped onion
1/2 Tbsp. milk
1 Tbsp. mayonnaise
1 tsp. lime juice
2 Tbsp. Litehouse® Jalapeno Ranch or Litehouse® Lite Jalapeno Ranch 
4 Tbsp. unsalted butter
Dipping Sauce: Mix 1/3 cup Litehouse® Thousand Island with 1 Tbsp. Horseradish 

Directions

In medium bowl, combine all ingredients except butter, blending well. Shape mixture into 8 patties. Melt butter in skillet; sauté patties on both sides until golden brown and heated through. Serve with dipping sauce.

Sweet Potato Coleslaw

  • Serves 8
  • Prep 10 minutes
  • Ready-In 20 minutes
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Sweet Potato Coleslaw

This unique recipe is very popular at the food shows where we serve it.

Ingredients

2 (about 12 oz.) medium sweet potatoes, uncooked, julienne
1 head radicchio, diced
1 cup celery, diced
1 medium green pepper, julienne
1 medium sweet onion (Walla Walla, Vidalia), diced
1 cup sweet apple (Fuji/Gala), diced
1 Tbsp. fresh lime juice
1/2 tsp sea salt
1/2 cup Litehouse® Thousand Island or,
Litehouse® Jalapeno Ranch

Directions

Prepare vegetables. Combine dressing, lime juice & sea salt in large bowl. Whisk to blend. Add all the ingredients to the dressing mixture & toss to coat. Cover & refrigerate. Serve chilled. Serves 8.

 

Smoked Brie with Roasted Peppers & Garlic

  • Serves 4-6
  • Prep 5 min + 1-8 hour plank soak time
  • Ready-In 45 min + 1-8 hours soak time
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Smoked Brie with Roasted Peppers & Garlic

Cooking a Brie on the grill on a cedar plank turns it into a centerpiece of oozing delight, as the topping melts down into the brie and the smoldering cedar plank keeps it warm during the appetizer hour.

Ingredients

1 Outdoor Gourmet Fromagier Plank, soaked
6 inch Brie wheel
1 entire head of garlic peeled
1 green onion
1 roasted & peeled red pepper
2 tbls. ea. of black pepper, fresh thyme and Balsamic vinegar

Directions

To make the Roasted Garlic & Pepper Topping:
First: Place the peeled garlic cloves in a small pan with 1/2 C. olive oil, cook on low till garlic gets soft and a little brown (about 20 min.). Drain and let cool.
Second: In a food processor, mince together the garlic, green onion, roasted red pepper, fresh thyme, Balsamic vinegar, and black pepper.
To Smoke the Brie:
Then: Place a soaked Outdoor Gourmet Fromagier Grilling Plank on a medium high grill for 2-5 minutes or until you hear it start to pop and crackle. Cut the top skin off the Brie then place on the plank.
Next: Cover the top of the Brie with the topping (pile it on liberally) or use your favorite chutney or brown sugar topping.
After That: Grill on medium heat cook till the Brie begins to melt, serve with crackers. DO NOT LEAVE GRILL UNATTENDED, as the plank only needs about 12-16 minutes. Monitor and remove from grill JUST BEFORE it looks like it is going to ooze out the side.
Finally: Serve in the middle of a platter surrounded with bread or crackers. Enjoy!

Hot Wings on a Plank

  • Serves 4
  • Prep 1-8 hours soak/marinade time
  • Ready-In 45 min + soak/marinade time

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Hot Wings on a Plank

Below is listed a simple yet effectively delicious way to marinade.

Ingredients

16 chicken wings
2 cups BBQ sauce of choice
Litehouse Blue Cheese Dressing as a dip

Directions

Note: The time in the oven will be longer the larger the pieces of chicken you use. i.e. if you decided to use full-size drumsticks opposed to wings and drumettes.
- Marinate wings and drumettes in desired sauce (BBQ, teriyaki, hot wing sauce) for 1-8 hours.
- Soak Outdoor Gourmet Cedar or Hardwood Grilling Planks at least 2 hours, preferably more.
- Preheat oven to 350°, then bake wings in the oven for 25-30 mins.
- Preheat Grill to medium heat, 350 degrees, then place planks and wings on grill.
- Leave on grill for 10-12 mins. The planks will smoke, and possibly even catch on fire! It’s OK- don’t panic! That’s what wood does when you put in near an open flame. Just have some water on hand to douse the flame with, a clean spray bottle works best.
- Remove wings from grill and enjoy with Litehouse Bleu Cheese dressing and celery.

Cedar Skewered Scallops With Onions and Tomatillos

  • Serves 4
  • Prep 25 mins
  • Ready-In 30 mins
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Skewered Scallops With Onions and Tomatillos

The flavors in this simple dish are geared to impress. The sweet succulent scallops are lovely with the slight tangy bite of the tomatillos and the flavorful presence of the pearl onions.

Ingredients

Cedar Skewers, soaked for 15 minutes before use.
12 King scallops
9 Tomatillos, peeled
9 Pearl onions
Dash balsamic vinegar
Dash olive oil
Salt and pepper to taste
Lemon to taste

Directions

Soak Skewers for 15 mins or more
Preheat grill on hig 450 degrees.  Combine salt, pepper, oil and vinegar add veggies toss and remove. Toss scallops in remaining seasoning and carefully skewer veggies and scallops alternately.  Grill for 1.5 minutes on each side or untill nicely colored.
 

Cedar Wrapped and Planked Camembert With Candied Pecans

  • Serves 4 - 6
  • Prep 35 mins
  • Ready-In 50 mins

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Cedar Wrapped and Planked Camembert With Candied Pecans

Planked-smoked cheese is a delicious and impressive looking appetizer. It’s also really easy to melt the whole wheel of cheese off your plank and into the depths of your grill, possibly causing a grease fire, and wasting all of your lovely ingredients. We discovered that by shoring up the round of cheese with strips of cedar wraps, it not only preserves the structural integrity of the dish, it makes the cheese taste even more like cedar. We used candied pecans to top off this wheel, but you can use your favorite chutney, tapenade, salsa or compote to change it up.

Ingredients

1 8oz. wheel of Camembert cheese with rind
1 Fromagier Line Cedar Cheese Plank
1 Cedar Wrap
1 tsp. Instantly Fresh Thyme
1 tsp. Instantly Fresh Oregano
1 cup Pecan, halved
½ cup sugar
1/3 cup balsamic vinegar
All natural twine (provide in the cedar wrap package)
 

Directions

Candied Pecans
Combine balsamic vinegar and sugar in a saucepan. Bring to a simmer. Cook on medium heat for two minutes. Add pecans. Cook pecans in syrup for 5 minutes or until mixture is 2/3 reduced. Take off heat and drain. Spread pecans evenly on a baking sheet and chill in the refrigerator.
Camembert
Soak Cheese Plank for 1-8 hours in water, making sure that the plank is completely submerged.
Score top of cheese and stuff the score marks with fresh herbs. Press herbs into the sides of the wheel of cheese. Tearing with the grain of the wood, tear off two 2” strips and secure to the cheese with twine (see image).
Preheat grill to 400ºF (high). Place soaked plank on grill and let it start to smoke. Add wrapped cheese to the smoking plank and reduce grill heat to 325ºF (medium). Smoke cheese for 10-12 minutes, checking often, until cheese is very soft and the top has darkened.
Serve immediately with candied pecans on top and plenty of crusty bread for dipping
* Keep a spray bottle close to douse any flare-ups.