Celebrating 25 Years: Elegant Dinner Party

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
Spicy Tuna Tartare.jpg

Ahi Tuna Tartare

Prep time: 30 minutes
Servings: 30+-

  • 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


  1.  Shell and devein shrimp.
  2. Heat water to boiling in a large pot.  Add bay leaf, lemon and black peppercorns. Reduce heat and simmer uncovered 10 minutes.
  3. 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


  1. 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.
  2. 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. Optionaldress 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


  1. 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.
  2. 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


  1. 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.
  2. 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.
  3. 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.

Celebrating 25 Years: Large Cocktail Party


Colonial is celebrating 25 years! To go along with our Silver Celebration Party Planning Guide, we have the perfect recipes to serve for your large cocktail anniversary party. Cheers and congratulations!

The Main Event Recipes

On the Menu:

Skill Level: Easy

  • Mozzarella Chili Dip with Tostada Chip Rounds
  • Shrimp Cocktail Caribbean Holiday Style
  • Seafood Bruschetta
  • Assorted Artisan Cheese Selection with local seasonal fruit
  • Charcuterie Assortment

Mozzarella Chili Dip with Tostada Chip Rounds

Preparation time: 5 minutes
Cook time: 7 minutes
Total time: 12 minutes


  • 1-15-ounce can chili 
  • 18-ounce package cream cheese, cubed 
  • 28-ounce packages shredded mozzarella cheese garlic powder to taste
  • garlic powder to taste
  • ground black pepper to taste
  • tostada chips for serving


  1. Preheat the broiler.
  2. In a shallow, medium baking dish, spread chili and mix in cream cheese. Microwave on high 1 minute, or until cheese is melted and creamy.
  3. Stir in 1/2 the mozzarella cheese, garlic powder and pepper. Microwave on high 1 minute, or until melted.
  4. Top the mixture with remaining mozzarella cheese.
  5. Broil 5 minutes, or until cheese is bubbly and lightly browned.
  6. Serve with tostada chips


Shrimp Cocktail Caribbean Holiday Style

Preparation time: 10 minutes
Refrigerate prior to serving time up to 4 hours


  • 1 tbs. vegetable oil 
  • 2 tbs. minced fresh ginger root 
  • 2 limes, juiced 
  • 2 cloves garlic, minced 
  • 1 tbs. soy sauce 
  • 1/2 tsp. white sugar 
  • 1/2 tsp. crushed red pepper flakes 
  • 2 pounds large cooked shrimp, peeled, tails on
  • ½ cup chopped fresh cilantro


In large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.


Seafood Bruschetta-s.jpg

Seafood Bruschetta

Total Time: 20 minutes


  • 3 tbs. olive oil
  • 1 tbs. lemon juice
  • 1 tbs. snipped fresh chives
  • 1 tbs. snipped fresh basil
  • 1 tbs. snipped fresh mint
  • 2 cloves garlic, minced
  • 1 cup crabmeat or one 6 1/2-ounce can crabmeat, drained, flaked, and cartilage removed
  • 8 ounces peeled, deveined, cooked shrimp, coarsely chopped
  • 1 cup chopped 3 medium Roma tomatoes
  • ½ cup finely chopped onion (1 medium)
  • 18-ounce loaf baguette-style French bread
  • Freshly ground black pepper
  • Fresh mint (optional)


  1. In medium bowl combine 1 tablespoon of olive oil, lemon juice, chives, basil, mint, and garlic. Add crabmeat, shrimp, tomatoes, and onion; toss to coat.
  2. Cut bread into 48 thin slices. Arrange bread slices on large baking sheet. Brush one side of each slice with some of the 2 tablespoons olive oil; sprinkle lightly with pepper. Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until toasted.
  3. To serve, spoon seafood mixture onto the oiled side of each toasted slice. If desired, garnish with fresh mint. Serve immediately. Makes 48 appetizer servings

Assorted Artisan Cheese Selection with local seasonal fruit

Use your imagination. Try to select local artisanal cheeses and pair them with fresh local fruits.  Arrange nicely on a wooden or other platter and enjoy.

Charcuterie Assortment

Select salami, ham from different regions of the world, roast beef, and other roasted or smoked meats. Add cherry tomatoes, vegetable slices (fresh or grilled), pickles and olives. Serve with assorted breads, crackers, and spreads. Enjoy and impress.

Tequila Tasting Recipes


You are ready for Celebración de Tequila after reading our Guide to Hosting a Tequila Tasting. We've got four tasty (and easy!) Mexican-themed recipes that are perfect to serve along with your tequila. 



Skill: Easy
Time: 30 - 40 Minutes
Servings: 6 - 8


  • Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes
  • Two 10-ounce cans tomatoes with chilies, such as Rotel Original
  • Tortilla chips, for serving 
  • Flour tortillas, for serving 

In a small slow cooker, add cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve. Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.


Skill: Easy
Prep Time: 10 minutes
Cook Time: 2½ hours
Servings: 8


  • 16 oz. plain Velveeta cheese
  • 1 cup heavy cream
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons paprika
  • ¼ teaspoon salt
  • 1 15-oz can no-bean chili like Hormel's
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • juice of 1 lime (about 1 tablespoon)
  • tortilla chips/scoops or Fritos, for serving

Cut Velveeta cheese into cubes to help it melt more evenly.  Add all ingredients (except the chips) to a 2-quart slow cooker. Cover and cook on low for 2 ½ hours or on high for 1 ½ hours.  Stir occasionally to make sure the cheese isn't clumping. Stir one last time so that everything comes together. Keep on the WARM setting when it comes time to serve and keep warm throughout your party. Serve with tortilla chips or Fritos.

Tip: Continuing to cook on low or high will cause cheese to burn to sides of slow cooker.


Skill: Easy
Cook Time: 30 minutes - 1 hour (Depends on skill level)
Servings: Large crowd pleaser


  • 1-ounce package taco seasoning mix 
  • 16-ounce can refried beans 
  • 8-ounce package cream cheese, softened 
  • 16-ounce container sour cream 
  • 16-ounce jar salsa (or use your own homemade salsa)
  • 1 large tomato, chopped 
  • 1 green bell pepper, chopped 
  • 1 bunch chopped green onions 
  • 1 small head iceberg lettuce, shredded 
  • 6-ounce can sliced black olives, drained 
  • 2 cups shredded Cheddar or Mexican Blend cheese
  • Tortilla or assorted chips for dipping

In medium bowl, blend taco seasoning mix and refried beans.  Spread mixture onto large serving platter. Mix sour cream and cream cheese in medium bowl. Spread over the refried beans. Top layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.  Serve with plenty of assorted chips.


Skill: Easy
Prep Time: 15 - 20 Minutes – Let stand 8 hours before serving.  
Servings: Large crowd pleaser


  • 15-ounce can black-eyed peas 
  • 15-ounce can black beans, rinsed and drained 
  • 15-ounce can whole kernel corn, drained 
  • 1/2 cup chopped onion 
  • 1/2 cup chopped green bell pepper 
  • 4-ounce can diced jalapeno peppers 
  • 14.5-ounce can diced tomatoes, drained 
  • 1 cup Italian-style salad dressing 
  • 1/2 teaspoon garlic salt 
  • Salt and pepper to taste
  • Tostatas and chips for serving

In large mixing bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Variation: Add one package of taco or fajita seasoning.  

Tip: Blend in about 1/2 cup finely chopped cilantro just before serving.

Book Club Pairing: COLLECTION of ESSAYS

By Aaron Walters

The Food: Summer Salad with
Raspberry Vinaigrette

The Wine: Schloss Gobelsburg Rosé Austria



  • 2-1/2 tablespoons raspberry vinegar
  • 6 tablespoons vegetable oil
  • 1/4 cup honey
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons finely minced shallots, from one shallot
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
  • 2 cups (1 pint) stemmed and sliced strawberries
  • 1 cup (1/2 pint) blueberries
  • 1/2 cup pecans, toasted
  • 4 ounces goat cheese

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.

In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.