Meal of the Month

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Grilled Cod with Spinach and Tomatoes

Try this out in August!  You will be glad you did!

Ingredients

  • 1 (4 ounce) fillet cod
  • salt and ground black pepper to taste
  • 1 pinch garlic powder, or to taste
  • 1/4 cup roughly chopped spinach, or to taste
  • 1/4 tomato, seeded and diced
  • 1 tablespoon chopped onion
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar, or to taste
  • 1 slice mozzarella cheese, cut into cubes

Directions

  1. Preheat an outdoor grill for medium-high heat.
  2. Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
  3. Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

Appetizer of the Month

People are raving about this extremely appealing appetizer. Make these puffs in advance and freeze t

Salt-and-Pepper Cheese Puffs

Ingredients

  • 1 1/2 cups water
  • 1/2 cup (1/4 lb.) butter, cut into chunks
  • 1 1/2 cups all-purpose flour
  • 6 large eggs, beaten to blend
  • 1 1/4 cups shredded sharp cheddar cheese
  • 1 1/2 teaspoons fresh-ground pepper
  • Coarse sea salt
  • Parchment paper

Directions

  • Step 1
  • In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.
  • Step 2
  • Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.
  • Step 3
  • Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm

Craft of the Month

Contemporary Fall!

Drink of the Month

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The Scofflaw

September is National Bourbon Heritage Month, so all month long Colonial will be featuring Bourbon based cocktails at the Tasting Bar on Thursdays.

Ingredients

2 oz. Maker's Mark
1 oz. Dry vermouth
¼ oz. Fresh lemon juice
½ oz. Grenadine
2 dashes Orange bitters

Directions

Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass
Slowly pour ½ oz. of grenadine into each glass for a layered color effect.
Garnish with cherries and pineapple slices. Serves 2

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