Colonial is celebrating 25 years! To go along with our Silver Celebration Party Planning Guide, we have the perfect recipes to serve for your elegant dinner anniversary party. Cheers and congratulations!
Elegant Dinner Party Recipes
Recommended for groups of 30 and under.
On the Menu:
Skill Level: Above average and dedicated.
- Spicy Ahi Tuna Tartare
- Prosciutto with Melon Balls, Fresh Mozzarella and Basil
- Simple Shrimp Cocktail with Colonial Wines & Spirits Cocktail Sauce
- Grilled Beef Rolls with Scallion Soy Dipping Sauce
Ahi Tuna Tartare
Prep time: 30 minutes
- 1½ pounds sushi-grade tuna steaks diced into ¼ inch cubes
- 1 Tbs freshly grated ginger
- 1 Tbs wasabi powder
- 3 Tbs finely minced jalapeno (taste for heat and adjust to taste)
- 1 cup ¼ inch diced seedless cucumber
- ¼ cup minced chive
- 3 Tbs minced cilantro
- 1 lime, remove zest then juice, remove seeds
- 2 Tbs rice vinegar
- 1 Tbs soy sauce
- 1 Tbs sesame oil
- 2 Tbs toasted sesame seeds
- 1 Tbs kosher salt and a few turns of freshly grated black pepper
- *toasted sesame seeds and minced chives for garnish, optional
Combine all the ingredients in a bowl and stir gently to combine.
Serve on a crisp chicory or endive leaf or tortilla chips.
Simple Shrimp Cocktail with Colonial Wines & Spirits Cocktail Sauce
Preparation time: 30 minutes – Add additional time for chilling the shrimp.
Yields: 4 servings
- 3 quarts water
- 1 bay leaf
- 1 lemon, quartered
- 1 tbs black peppercorns
- 1 pound shrimp
- extra lemon wedges for garnish
- Shell and devein shrimp.
- Heat water to boiling in a large pot. Add bay leaf, lemon and black peppercorns. Reduce heat and simmer uncovered 10 minutes.
- Add shrimp and cook (usually about 3 minutes) just until pink and slightly firm to the touch. Drain immediately. Cool quickly in refrigerator or freezer. Running cold water method is often used, but wastes most of the flavor down the drain.
CWS Cocktail Sauce
- ½ cup chili sauce
- 1 tbs fresh lime juice
- 1 tsp prepared horseradish
- ¼ tsp hot red pepper sauce
- ¼ tsp Worcestershire sauce
- 2 – 3 tsp St Brendan French Brandy
- Combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl. Whisk together until all ingredients have married together. Taste and adjust lime, horseradish, pepper sauce, and Worcestershire sauce to taste.
- Add the brandy and whisk briskly until the cocktail sauce is well blended.
Presentation: Place a ramekin of cocktail sauce in the middle of four 6 – 8 inch salad plates. Divide the shrimp between the four plates. Garnish with extra lemon wedges. Optional – dress up your presentation with fresh parsley or cilantro.
Prosciutto with Melon Balls, Fresh Mozzarella and Basil
Preparation time: 10 minutes
Total time: 10 minutes
Servings: 4 – 6
- 1 cantaloupe, halved and seeded
- 1 8-ounce container mozzarella balls in pearl onion size
- 8-10 slices prosciutto, shredded into large pieces
- ¼ cup basil leaves, thinly sliced
- ¼ cup mint leaves, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons honey
- 1 tablespoon white balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- Use a melon baller to scoop balls from the cantaloupe halves and add to a large bowl. Add the mozzarella balls and the torn prosciutto. Sprinkle with the basil and mint leaves.
- In a small bowl, whisk the olive oil, honey and white balsamic vinegar together and season with kosher salt and freshly ground black pepper. Drizzle over the cantaloupe and toss to coat. Season with more salt and pepper and additional herbs to taste.
Grilled Beef Rolls with Scallion Soy Dipping Sauce
- 1 cup soy sauce
- 1/2 cup packed light-brown sugar
- 2 pounds beef tenderloin, trimmed
- Coarse salt and freshly ground pepper
- 4 scallions, green tops, cut into 3-inch lengths and sliced lengthwise; whites sliced into 1/8-inch rings
- 3 bell peppers (one each of green, red and yellow), trimmed, seeded, and cut into long, thin matchsticks
- 1 teaspoon olive oil
- In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not over-pound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
- Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
- Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, and serve with sauce on the side.