Fall is officially here! October ushers in chillier temps, perfect for hearty recipes like those featured in our cookbook, Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season! One of our favorites is our Whiskey-Ginger Meatballs, the perfect appetizer for any occasion. Scroll down for the full recipe.
Our cookbook, Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season, goes on sale this week! Below is a list of great local businesses where you can purchase it:
Magers & Quinn
Cooks of Crocus Hill
General Store of Minnetonka
Boss Ladies Out & About
In support of their cookbook, Boss Ladies Heidi & Amy will be making some local appearances this month! Here's where to catch them:
10/18 - WCCO Morning Show.
Look for them on Fox 9 with M.A. Rosko later in the month. Stay tuned for more details!
10/22 - Off The Menu with Dara Moskowitz Grumdahl @ 11:00am
MEET & GREET EVENTS
10/15 - Twin Cities Book Festival at the Minnesota State Fairgrounds.
10/24 - Magers & Quinn is hosting an in-store event for you to check out the cookbook in person while mingling with the Boss Ladies! More info & RSVP here.
11/2 - Savor the Season! Bachman's Holiday Inspiration Night 2016 at Bachman's on Lyndale.
Keep an eye on our Facebook and Twitter for more info on upcoming events!
Cookbook Facebook Page
Did you know the Chowgirls Cookbook has its own official Facebook page? Like the page for updates on upcoming events and appearances, and share photos of you with your copy in hand!
Do We Have Your Vote?
We're honored to be nominated for local industry awards, and would be so grateful if you'd take a moment to vote for us! Directions below.
Minneapolis-St. Paul Magazine Weddings Diamond Awards (click here to vote)
Click through each category and VOTE FOR US:
Outstanding Catering: Chowgirls
Outstanding Rehearsal/Event Venue: Solar Arts by Chowgirls
Minnesota Meetings + Events Magazine's "Best Of" Awards (click here to vote)
Choose favorites in at least 10 categories and VOTE FOR US:
Best Catering Company: Chowgirls
Best Meeting/Event Space: Solar Arts by Chowgirls
VENDOR SPOTLIGHT: The Lone Grazer Creamery
“Cheese making is a creative endeavor that blends art and science and physical labor with technical knowledge. I love making cheese that will be shared and enjoyed. I am proud to use the high quality grass-fed milk produced by our farmers and their herds in the LONE GRAZER CREAMERY cheeses.” - Head Cheesemaker Rueben Nilsson
Not only do we love their product, and use it in everyday recipes, we're proud to use Ricotta from The Lone Grazer Creamery in our cookbook!
Next time you're in Northeast, check them out in The Food Building, just a few blocks from Chowgirls HQ!
CHOW ABOUT TOWN
10/4 - Year in the Wilderness Celebration (Solar Arts by Chowgirls)
10/6 - Brett Dorian Artistry Studios Grand Opening (Solar Arts Building)
10/12 - 514 Studios Fall 2016 Open House (514 Studios)
We also get to work with clients on weddings, birthdays, office parties, concerts, corporate events, and more! Need catering for your next occasion? Contact us at 612.203.0786 or firstname.lastname@example.org!
October Featured Recipe
Whiskey-Ginger Cocktail Meatballs (as featured in Chowgirls Killer Party Food: Righteous Bites & Cocktails For Every Occasion)
1 tbsp olive oil
2 tsp sesame oil
3 garlic cloves, minced
1 tbsp peeled and finely diced ginger
2 shallots, finely diced
1 lb (500 g) grass-fed ground beef
½ lb (250 g) ground pork
2 tsp kosher salt
2 tsp soy sauce
1 tsp freshly-ground black pepper
¼ tsp crushed red pepper
1 cup (250 mL) rice cakes or crackers, processed to crumbs
1 tbsp orange zest (for meatballs)
¼ cup (60 mL) bourbon or other aged whiskey
½ cup (125 mL) fresh-squeezed orange juice
¼ cup (60 mL) salted butter
¼ cup (60 mL) honey
½ tsp cornstarch
1 tsp fresh-squeezed lemon juice
2 scallions, chopped
1 tbsp sesame seeds
1 tbsp orange zest
Preheat oven to 350°F (180°C).
In a large skillet on high heat, heat the olive and sesame oils. Add garlic, ginger and shallots and sauté for 3 minutes until softened. Transfer to a medium bowl and set skillet aside.
Using your hands, incorporate the ground beef, pork, salt, soy sauce, black and red pepper, cracker crumbs, egg and orange zest into the garlic, shallot and onion mixture until all ingredients are well-combined.
On a parchment-lined baking sheet, measure 2 tbsp of meatball mixture into mounds spaced 1 in (2.5 cm) apart. Using your hands, roll each mound into a ball.
Bake for 18-20 minutes or until cooked through.
Meanwhile, return the skillet to high heat. Add the whiskey and orange juice and, on medium-high heat, reduce the liquid by half. Bring to a boil, add the butter and honey and reduce the heat to low. Dissolve cornstarch in 2 tsp of water and add to the pan. Bring to a boil and stir until mixture thickens, about 3 minutes. Reduce the heat to low, add the lemon juice and meatballs to the skillet and toss until well-coated. Garnish with chopped scallions, sesame seeds and orange zest and serve with cocktail toothpicks.
Makes about 24 generous size meatballs
TIP: We highly recommend you sample the whiskey before you make this recipe. And then get right to work, using your shot glass, the ideal size vessel, to measure the meat.