Recipe Blog

In A Pinch

French Press Coffee with King Bean Coffee Roasters

Posted by Callies Biscuits on

Allow me to introduce our first guest blogger, Katie Weinberger, Co-Owner and Creative Director, King Bean Coffee Roasters.
katie's headshot
Katie and the team at King Bean helped us create a Biscuit Blend to serve alongside our biscuits. We've recently started to serve their new nitro cold brew coffee at our Hot Little Biscuit eateries. Katie is going to take us through the steps on how to make the perfect French press coffee. Be sure to follow @KingBeanRoasters on Instagram, too!
french press
A few years ago, Carrie approached us at King Bean to create her coffee: Callie’s Biscuit Blend. Carrie knew exactly the coffee she envisioned pairing with her biscuits. She asked us to create a rich, roasted coffee—one that brewed a fantastic cup of French press.
We love French press. In our belief that great coffee doesn’t have to be complicated, French press is actually an easy way to up your coffee game and experiment with manual brewing. By manual, we mean that you don’t have to press a button on a machine to brew your coffee. French press is an easy method, a great first step away from the traditional drip. Perfect for your cup of Callie’s Biscuit Blend!
coffee and biscuit spread

French Press Coffee

You'll Need

    - French Press - Coffee beans ground as coarse as breadcrumbs. Too fine and it will permeate through the mesh filter. Too coarse and the coffee will be too light-bodied. - Hot water kettle. You can use a tea kettle on the stove. The hot water should be just off boiling, so as not to scald the coffee.

The Process

    1. Boil water and prep your French press by pouring hot water into it and then dumping. This will help it to retain heat longer, especially if you have a glass press pot. 1. Add your coffee. How much? It depends on the size of your French press. A good starting point is a 1:15 ratio, meaning one part coffee (grams) to water (mL). As you get comfortable with this brew method, you may find that you prefer to add or subtract the amount of coffee to get the body and strength that you prefer. 1. Add hot water. Pour slowly. The coffee will bloom—as carbon dioxide rises out of the beans, the coffee will momentarily expand. Stir gently if you need too. Wait a moment, then continue slowly pouring in the coffee, saturating all the grounds. 1. Don’t plunge—wait for four minutes as the coffee brews. Four minutes is a jumping off point—you can brew longer or shorter depending on your personal preference. Longer will be a stronger coffee that brings out more caffeine, but also more acidity. 1. Ok, you may plunge now. Serve immediately and enjoy. If you don’t serve all the coffee in the French Press, pour it into a carafe and set aside to enjoy later or save for iced coffee. The coffee will continue brewing in the press pot.

      "Simple and easy, we hope this brew guide takes the intimidation factor out of manual brewing!" -Katie

      Baked Brie

      Posted by Callies Biscuits on

      It's hard to believe the first month of 2019 is coming to a close.  Time sure flies, especially when you're having fun!  While we were in San Francisco for the Winter Fancy Food Show, we had a great time seeing fellow Specialty Food Association members and their wonderful products.  It is fascinating how the food world has flourished over the years.  As we walked around the exhibit halls, we took a stroll down aisles of cheeses. There were cheeses from all over the world and available in every style you could possibly think of.  Of course, we had to sample!
      When I came home, I was still thinking of the different cheeses and all of the amazing food we'd had over the weekend.  We had some friends over for Sunday Funday and I decided to serve baked brie.  Simple and delicious!  Since there is always a bag of pecans in my pantry, I thought I'd crumble those and use our Raspberry Pepper Preserves to finish the decadent appetizer.  It was a major hit.  In fact, it's been requested that I make this dish for this weekend's big game. 

      Baked Brie

      Ingredients

        - 1 Wheel of Brie (8 ounces) - ½ cup Callie’s Raspberry Pepper Preserves - ½ cup Callie’s Cocktail Pecans, roughly chopped - Your favorite crackers for serving

      Instructions

        1. Preheat oven to 350. Line a baking sheet with parchment paper. 1. Place the wheel of brie on the parchment paper lined baking sheet and bake for 20 minutes. 1. While the brie is baking, in a small bowl combine the raspberry pepper preserves and chopped pecans. 1. After 20 minutes, remove brie from oven. Top with the raspberry pepper preserves and pecans. Place back in the oven for another 5 minutes. 1. Remove from oven and carefully transfer to a serving dish. 1. Serve immediately with your favorite crackers and enjoy!

          "This is a perfect appetizer for Sunday's Super Bowl!"
          -Carrie

          Lemony Crab Pasta

          Posted by Callies Biscuits on

          Wow! The holidays sure came and went in the blink of an eye. Although we ate and ate and ate some more, my family and I had a wonderful time together this past week! Now I think we're all ready to reset and get ready for 2019.
          I first made this recipe during the summer and it was a hit. Since this cold, dreary January has me daydreaming of summertime crabbing with my girls, I decided it was the perfect dish to kick off the "refresh" for the New Year. I love a pasta dish that is light and doesn't make you feel like you need a nap afterward! I hope y'all enjoy!

          Lemony Crab Pasta

          Ingredients

            - 1 pound fettuccini linguini - 1 pound lump crab meat - 3 cloves garlic, minced - ½ white onion, diced - 3 lemons, zested and juiced, divided - ½ cup breadcrumbs, toasted and buttered - 8 tablespoons/1 stick butter, divided - 2 tablespoons olive oil - 1 cup reserved pasta water - 1 teaspoon crushed red pepper (or more if you like spice) - ¼ cup fresh mint, sliced thin

          Instructions

            1. Heat a sauté pan to medium high heat and add two tablespoons butter. Add the breadcrumbs and stir to combine with the butter. Toast breadcrumbs for 3-5 minutes, stirring occasionally. Be careful not to burn the crumbs. Remove from heat and add in 1 tablespoon lemon zest. Set aside. 1. Cook pasta according to package directions. Drain and reserve 1 cup cooking water. 1. Heat a large heavy skillet to medium heat. Add two tablespoons butter and the olive oil. Add the diced onion and cook until onions soften about 5 minutes. Add the minced garlic and cook another minute. 1. Add the crab meat to the skillet with the onions and cook for 5 minutes. 1. Add in the cooked pasta along with ¼ cup of the reserved pasta water. Stir to combine. Add in the remaining butter, crushed red pepper, lemon juice and zest. Stir to combine, adding more pasta water if needed to thicken up the sauce. 1. Top with lemony breadcrumbs and fresh mint. Serve immediately and enjoy!

              "After indulging over the holiday, I needed a light dish!"
              -Carrie

              Sausage & Peppers Cocktail Biscuits

              Posted by Callies Biscuits on

              The smell of someone cooking on the grill always ignites my urge to entertain. One of our favorite quick cocktail hour hors d'oeuvres is smoked kielbasa sausage with sautéed onions and peppers sandwiched between a buttermilk biscuit. It's quick to prepare and smells mesmerizing!
              In the midst of the holiday chaos, it's great to be able to reach in your repertoire (and freezer) for an easy and delicious dish. I turn to my trusty cast iron and when it's warm enough, our big green egg and create any hot little biscuit sandwich perfect for entertaining!

              Sausage & Peppers Cocktail Biscuits

              Ingredients

                - 1 large white onion, sliced - 1 red bell pepper, stemmed, seeded and sliced - 1 green bell pepper, stemmed, seeded and sliced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 pound kielbasa sausage, cut into ½ inch slices - Splash of white wine - Callie’s Buttermilk Biscuits, cooked according to package directions - ¼ cup mayo - 1 tablespoon Dijon mustard - Salt and pepper to taste

              Instructions

                1. Heat a large skillet to medium high heat. 1. Add the olive oil, onions and peppers. Cook until tender; about ten minutes. Once tender add the garlic and cook for another two minutes. 1. Remove onions and peppers and place on a plate. Set aside. 1. Using the same pan, add a splash of wine to deglaze the pan. Add the sliced sausage and cook for another ten minutes. 1. Return the onions and peppers back to into the skillet with the sausage. Turn off heat. 1. Mix together the mayonnaise, Dijon mustard, salt and pepper. 1. To serve, spread the mayonnaise mixture on one half of a biscuit. Top with onions, peppers and sausage. 1. Serve immediately and enjoy!

                  "This is another great recipe for your spur of the moment guests! We'll be sharing a handful of cocktail hour biscuits on the blog. My coffee-rubbed beef tenderloin and dillicious cucumber sandwiches can be found here already. Enjoy!" - Carrie

                  Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

                  Posted by Callies Biscuits on

                  With Thanksgiving quickly approaching, we are teaming up with our artisan neighbors at Smithey Ironware to give you an unforgettable dessert. The heirloom quality of Isaac Morton's cast iron skillets meets our love of family recipes for the perfect addition to your holiday table. We are both firm believers of keeping traditions alive! This Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble was also featured in Skirt Magazine this month. Baking this crisp in a timeless piece of cookware will warm you up from the inside out! 
                  In honor of our collaboration with Smithey Ironware, we are launching two new packages at Callie's. The Home for the Holidays Special and our Biscuit Cobbler Kit are ready to ship this week. Both of these packages have the tools needed for a memorable meal. We are giving away two of these pairings to a lucky Instagram follower and email subscriber. Be sure and enter for your chance to win. Enter here and enjoy!

                  Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

                  Ingredients

                    - 1 recipe Mama’s Butter Pie Crust- In Callie’s Biscuits Cookbook - 2 pounds apples, cored and peeled - 1 cup fresh cranberries - ½ cup orange juice - 2 tablespoon melted butter, divided - 1 tablespoon brown sugar - 1 tablespoon white sugar - 1 teaspoon ground cinnamon - 1 teaspoon vanilla - For the Crumble Topping: - 3 Callie’s Sweet Potato Biscuits, crumbled - ¼ cup Callie’s Pecans - 1 tablespoon brown sugar - ½ teaspoon ground cinnamon - 3 tablespoons butter

                  Instructions

                    1. Preheat oven to 350°F. 1. Melt 1 tablespoon of butter in a 10-inch cast iron skillet. Set aside to cool. 1. In a large bowl, add the apples, cranberries, orange juice, sugars, vanilla and cinnamon. Let sit for 30 minutes. 1. Roll out the pie crust into a 13- inch round and place in the skillet. You can also make a free form tart on a baking sheet. 1. After the apples and cranberries have macerated for 30 minutes, lay them on the crust. Leaving enough space around the edges to fold the dough up and over the apples by ½ to 1 inch. 1. Prepare the crumb topping by adding all ingredients to a small bowl and mix with your fingers until the mixture comes together in pea-size crumbs. Sprinkle over the apples and cranberries. Fold the dough up and over the apples for a rustic look, pleating as necessary. 1. Brush the remaining 1 tablespoon of melted butter over the exposed dough. Bake for 40-45 minutes or until the apples and cranberries, crumb topping and pastry are all browned. 1. Serve with ice cream or room temperature. And enjoy!

                      "We love a good cast iron recipe so it was natural to want to do a collaboration with our neighbor and fellow artisan Isaac Morton of Smithey Ironware!" - Carrie

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