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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Grilled Rainbow Trout Recipe

Brought to you by Three Chimneys Inn

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Ingredients:
4 to 5 ounces Rainbow trout with pinbones removed
4 teaspoons capers, crushed and minced
4 teaspoons whipped unsalted butter
8 sprigs of fresh dill
Salt and pepper to taste
4 fresh steamed grape leaves

Sauce:
Yellow tomato coulis with papaya
2 roasted yellow tomatoes (medium)
1 teaspoon roasted garlic
3 1/2 tablespoons peeled and seeded papaya (very ripe)

Instructions:
Bring the unsalted butter to room temperature, then fork mix in the capers, salt and pepper.
Apply evenly, but not liberally, to the top of each trout filet.
Add two sprigs of dill to the top of each of the buttered filets.
Wrap each filet tightly with the wine poached grape leaves, then refrigerate for approximately half an hour.
Pan roast two medium yellow tomatoes in a light amount of olive oil until lightly browned. Remove skin and seeds.
Repeat the process with the garlic.
Puree the sauce ingredients together in a blender, then refrigerate.
On a pre-heated grill, mark off the trout filets approximately 4 minutes on each side or until meat is tender and flaky.
Present the filets flattered with grape leaves butterflied open and naped with the sauce.