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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.




End of Summer Grilled Trout MenuEnd of Summer Grilled Trout Menu

A super-hot Indian Summer day and some luscious fresh trout fillets were the inspiration for this menu, which relies on quickly and easily prepared dishes that do not require turning on the oven. This menu was prepared from start to finish in less than 40 minutes by one person - two people can easily do it in less time, with one watching the grill and the other preparing the salad and dessert.

The salad ingredients can be prepared in advance and tossed at the last minute and the peach sauce can be made up to a day in advance - allowing you and your guests to relax around the grill with the Sangria and Canapes while dinner cooks for an informal dinner.



The Recipes



The Plan


End of Summer Grilled Trout MenuUp to 24 hours in advance

Make the Brandied Peach Sauce.
Make the dressing for the Roasted Pepper and Goat Cheese Spinach Salad.

At least 40 minutes in advance

Make the Peach and Lemon Sangria.
Slice three extra peaches for the Peach and Brie Canapes and toss with a little lemon juice to prevent browning.
Marinate the Grilled Lemon Trout with Fennel and Tarragon and slice the fennel.
Prepare the greens, onions, and peppers for the Roasted Pepper and Goat Cheese Spinach Salad.
Slice the potatoes for the Grilled Potatoes Anna and toss with the lemon juice to keep them from greying until you are ready to grill them.
Light the grill.
Remove the Brandied Peach Sauce from the refrigerator and let come to room temperature.

15 minutes in advance

Place the Grilled Lemon Trout with Fennel and Tarragon and Grilled Potatoes Anna on the grill.
Make the Peach and Brie Canapes.
Toss together the Roasted Pepper and Goat Cheese Spinach Salad.






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