What can you do with our products?

St. Francis Sauce - Trout Stuffing 

Chef Warren Leruth



This is a great recipe that can be used for a number off things. We love the recipe for crab cakes, or stuffing used for fish. 


At LeRuth's:


Used as Trout Stuffing with a filet of trout wrapped around a ball of the mixture. Each end is then dipped in our crumble mixture, placed in skillet with some butter and baked at 450 degrees until done (time depends on oven). After the fish was cooked, hollandaise sause was put on top before serving (any cream sauce could work).



Ingredients:




Directions:

Bon Appetit’

LeRuth's Gourmet Foods Homemade Brownies 

Jacques Leruth

This quick and easy recipe leaves you with delicious brownies to be enjoyed by family and friends! This is our take on Estelle's Brownies recipe from the Front Door Back Door Cook Book.




Ingredients:





Directions:

Notes

Bon Appetit’

LeRuth's Pecan Pie

Chef Larry Leruth

Our Pecans Pies are a special Holiday treat leaving guest wanting more! This simple but delish recipe by Chef Larry Leruth is an absolute winner. The secret ingredient.....Vanilla!




Ingredients:





Directions:

Notes


Bon Appetit’

Pavé Au Chocolat for 2

Jacques Leruth take on the famous recipe from Chef Warren Leruth

An easy dessert for two. Our scaled down version of LeRuth’s Pave Au Chocolat is delicious, bursting with chocolate flavor and doesn’t leave you feeling guilty after eating!


Ingredients: 


3.5 oz 70% dark chocolate (100g)


1oz Butter (2 tbsp)


3 eggs, separated 


3/4 tsp LeRuth's Gourmet Foods Vanilla Flavor with Vanilla Beans


Directions:


- In a double boiler, melt chocolate and set aside 


- Seperate eggs whites from yolks 


- Whip egg whites until stiff and beat egg yolks


- Fold beaten eggs yolks into chocolate


- Fold melted butter and LeRuth’s Vanilla into chocolate mixture


- Gently fold egg whites into mixture 


- Pour into two small glasses and chill for at least 4 hours in refrigerator or over night


Bon Appetit’