Recipe Blog

In A Pinch — entertaining

Drunk and Toasty Myers Pecan Pie

Posted by Callies Biscuits on

Babbie Myers was my stepmother, Caroline's, mother. She always made a pecan pie for Christmas dinner, and Caroline has carried on that tradition. I added the rum (imagine that!) and made sure to use Myer's brand in honor of Babbie.

This pie is based on a recipe from Charleston Receipts, a classic cookbook compiled and published by the Junior League of Charleston in 1950. I highly recommend adding Charleston Receipts to your cookbook collection for classic Lowcountry favorites and for inspiration. 

This particular recipe has made the full evolution from the cookbook to Babbie to Caroline and to me. With the addition of the Myer's rum, using Mama's Butter Piecrust, and the step of toasting the pecans in butter and salt, this is the perfectly salty-sweet pie your family will beg you to bring to every holiday gathering!

Myers Pecan Pie

You'll Need

    - Mama's Butter Piecrust (recipe in cookbook and on the blog) - 1 cup pecan halves - 2 tablespoons butter, melted - 1/2 teaspoon kosher salt - 1 cup sugar - 1 cup dark corn syrup - 1 tablespoon dark rum (I used Myer's) - 1 teaspoon pure vanilla extract - 3 large eggs, lightly beaten - Optional: 1 (6-ounce) package of chocolate chips

Instructions

    1. Fit the dough into a 9-inch pie dish. Trim and crimp the edges. Prebake according to the instructions. Remove to a cooling rack and reduce oven temperature to 350°F. 1. Combine the pecans with 1 tablespoon of the melted butter and the salt. Spread in a baking sheet and toast for 8 to 10 minutes, until fragrant. Set aside to cool. 1. Mix the sugar, corn syrup, the remaining 1 tablespoon butter, the rum, and vanilla. Stir in the eggs. add the pecans and the chocolate chips, if using. Pour into the cooled piecrust. 1. Place on a rack in the lower thrid of the oven. Bake 50 to 60 minutes, until the center feels like Jell-O when pressed. 1. Remove to a cooling rack. 1. Serve with whipped cream or ice cream, if you wish!

      "As with every pie I make, I use Mama's Butter Piecrust recipe to make this pecan pie. I also serve it with homemade whipped cream."~Carrie

      Cocktail Hour Seared Salmon Biscuits

      Posted by Callies Biscuits on

      Now that the sun is out, we are in full spring mode!  That means we enjoy lighter fare, open doors, and a lot of outdoor entertaining, especially before that summer heat hits. Our friends stop by all the time so it's nice to have a few recipes on hand to whip up. Thankfully, there are always biscuits in the freezer, a good protein in the fridge and my favorite skillet close by. This open-faced seared salmon biscuit is a crowd pleaser that is super easy. Try it alongside my dillicious biscuits and coffee-rubbed beef tenderloin biscuit sandwiches for your next in a pinch cocktail party.

      Salmon Cocktail Biscuits

      You'll Need

        - 1 pound salmon filet - 1 tablespoon olive oil - Salt and pepper to taste - Callie’s Buttermilk Biscuits, baked according to package directions - Dill Dip (Recipe found in Callie’s Biscuits Cookbook) - 1 cucumber, sliced thin - Fresh mint or dill for garnish

      Instructions

        1. Heat a large skillet on high heat for two minutes. 1. Add the olive oil. Season the salmon with salt and pepper. 1. Place salmon in skillet, flesh side down (if the filet has skin). Allow to sear for five minutes. Flip and sear the other side for five minutes or until center is cooked. 1. Turn off heat and allow salmon to rest in the skillet. It will continue to cook to desired doneness. 1. To serve, place the dillicious dill dip on one half of a biscuit. Top with a cucumber slice or two and a piece of the salmon. Garnish with fresh herbs. 1. You can leave the biscuit open faced or top with the other half of the biscuit. 1. Serve immediately and Enjoy!

          We love a good cocktail party. This open-faced salmon biscuit is a game changer for entertaining! Grab a box of buttermilk biscuits and you're halfway there.

          Shrimp Toast

          Posted by Callies Biscuits on

          Royal red shrimp are in season at Abundant Seafood and my friend, Kristen, called and said she wanted to have a seafood extravaganza. We often cook together with no real meal plans and this was no exception. We spent the day brainstorming what we should do with all of the fresh seafood. I was craving something buttery and garlicky and wanted to use a hearty crusty bread. This is the recipe we came up with! It's the perfect bright and fresh dish.

          Shrimp Toast

          Ingredients

            - 3 pounds royal red shrimp, peeled and deveined - 1 loaf crusty multi-grain bread, sliced - 5 tablespoons olive oil, divided - 2 whole cloves garlic - 10 cloves garlic, minced - 1 1/2 sticks butter - ½ cup parsley, chopped - Zest and juice of 1 lemon - Fresh cracked pepper - Maldon salt for finishing - Crushed red pepper flakes

          How To

            1. Heat your grill to high heat. 1. Brush each slice of bread with the 3 tablespoons of olive oil and place on hot grill. Cook on each side for one minute or until crisp. Remove from heat and place on a large platter. Rub two cloves of garlic all over the grilled bread. 1. Drizzle the remaining two tablespoons olive oil over the shrimp and toss to coat. Place the shrimp on the hot grill and cook for two minutes on each side or until shrimp is cooked through; don’t overcook! 1. Remove shrimp from grill and place in a large mixing bowl. 1. Heat a small saucepan over medium heat and add the butter, lemon zest, minced garlic and parsley. Let simmer for 5 minutes. After 5 minutes stir in the lemon juice and remove from heat. 1. Pour the butter mixture over the shrimp and toss to combine. 1. Pour the coated shrimp all over the toasted bread. 1. Garnish with maldon salt, fresh cracked pepper and crushed red chili flakes. 1. Eat immediately and enjoy!

              "Don't let the left over "dressing" go to waste... Pour that delicious buttery gold all over the bread!"-Carrie

              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

                  Mama's Butter Piecrust

                  Posted by Callies Biscuits on

                      
                  You'll Need:
                  2 1/4 cups cake flour or 2 cups all-purpose flour
                  1/3 teaspoon kosher salt
                  12 tablespoons (1 1/2 sticks) cold butter, cut into small cubes
                  5 to 7 tablespoons ice water  
                    

                  Mama's Butter Piecrust

                  Instructions

                    1. Mix the flour and the salt. Add the butter and work into the flour with your fingertips just like making biscuits until the mixture has the consistency of grated Parmesan cheese. Mix the cold water by the tablespoon with your fingers until the dough holds together in a rough ball. 1. Flour a sheet of waxed paper or parchment paper. Dump out the dough onto the paper. Flour the top of the dough and cover with another sheet of paper. Place the whole dough "sandwich" on a baking sheet. Refrigerate 2 hours or overnight. 1. Remove from fridge and leave out for 30 minutes, keeping the dough sandwiched in the paper. 1. With the dough still between the sheets of paper, roll it out to a circle 12 inches in diameter, 1/4 inch think. 1. Peel off the top paper and flip the dough into a 9-inch pie dish. 1. Peel off the other piece of paper. Trim off any extra dough that's hanging over the edge of the pie dish. Press the tines of a fork on the top edge of the crust to crimp it. Fill and bake as the recipe directs.

                  To Prebake the Piecrust Before Filling

                    1. Prick the crust in several places with a fork. Chill in the fridge for 30 minutes. 1. Preheat the oven to 400°F 1. Line the crust with waxed paper and fill with rice or dry deans to add weight. (Save them in a mason jar to reuse the next time. Do not cook them after using for piecrust.) Bake 15 minutes. 1. Remove the waxed paper and weights and bake about 5 to 7 minutes more, until golden brown. 1. Let cool on a rack.

                      I use this recipe for every version of pie I make! 

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