Recipe Blog

In A Pinch — Holiday

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

      Frozen Arnold Palmers for The Masters

      Posted by Callies Biscuits on

      It's that time of year again... the azaleas are blooming, warm weather is upon us, and the Masters Tournament is in full swing! With Charleston just a short three-hour drive from Augusta, Georgia, this time of year has us feeling extra inspired. Whether you are an avid golf fan who knows all the statistics, or if you're just looking for an excuse throw a great cocktail party, we have the recipe for you! 

      These fool-proof frozen Arnold Palmers make the perfect Masters weekend treat. Keep things easy and breezy with a simple cheese board including our fiery pimento cheese, pickled okra, pecans, and cheese crisps

      Frozen Arnold Palmer

      Ingredients

        - Sweet Tea: We recommend Carrie’s homemade recipe in our cook book! - Lemonade - Rum - Fresh Mint - Lemon Slices - Turbinado Sugar for garnish

      Instructions

        1. Take a lemon slice and rub it all around the rim of your glass. 1. Roll the glass in Turbinado sugar, then set aside.
        1. In a blender, mix 1/3 part sweet tea, 1/3 part lemonade, 1/3 part rum, fresh mint and ice. Blend until well combined.
        1. Pour frozen Arnold Palmer into the sugar rimmed glass. Serve with a lemon wedge and extra fresh mint and Enjoy!!

          *Non alcoholic Arnold Palmer: mix equal parts iced tea and lemonade

        Crispy Shepherd's Pie

        Posted by Callies Biscuits on

        Here at Callie's, we're always looking for great one-pan meals. This shepherd's pie the perfect addition to our March cooking calendar. Dating back to the late 1700's-early 1800's, shepherds pie is rumored to have been created by housewives looking for new ways to use left over meat. The savory dish has lasted the test of time and has been served on everything from 18th century farmhouse tables to 21st century marble counter tops! 

        This flexible dish can be served with beef or lamb and is covered in potatoes. Rather than using mashed potatoes, I love to use gratin potatoes for a little crunch and crispness on top. If you're feeling extra creative, sub the potatoes for biscuit croutons. I promise the whole family will dig in!

        Crispy Shepherd's Pie

        Ingredients

          - 1 ½ POUNDS GROUND LAMB - 1 CUP FROZEN PEARL ONIONS - 2 LARGE CARROTS, PEELED AND CUT INTO CHUNKS - ¾ CUP FROZEN PEAS - 2 TABLESPOONS BUTTER, DIVIDED - 1 TABLESPOON FLOUR - ½ CUP BEEF BROTH - ½ CUP RED WINE - 1 TABLESPOON TOMATO PASTE - 1 TEASPOON OF EACH: ROSEMARY, THYME, PARSLEY; CHOPPED - 2 LARGE POTATOES, PEELED AND SLICED PAPER THIN - ½ CUP PARMESAN CHEESE - SALT AND PEPPER TO TASTE - EXTRA PARSLEY FOR GARNISH

        Instructions

          1. Preheat oven to 400 degrees. 1. Heat a cast iron skillet or an oven safe skillet on the stovetop over medium heat. Add the ground lamb to the skillet, season with salt and pepper. Cook on the stovetop for ten minutes or until meat is no longer pink, breaking it up as you go along. 1. Drain meat into colander, saving the grease for a later use. 1. In the same skillet, add one tablespoon of butter. Add the frozen pearl onions and carrots. Sauté over medium heat for 8-9 minutes. Add in the frozen peas and cook for another minute. 1. Add the flour to the onion mixture and stir until everything is coated. Add in the remaining tablespoon of butter, beef broth, red wine and tomato paste. Stir until everything is combined and the sauce thickens. 1. Add the lamb back in to the skillet. Stir in the fresh herbs. Add the reserved lamb grease if mixture seems too dry. Add more salt and pepper if needed. 1. Layer 1/3 of the paper-thin potatoes on top of the Shepherd’s Pie. Sprinkle 1/3 of the parmesan cheese, salt and pepper on top. Repeat layers two more times. 1. Place skillet in the preheated oven and bake for 30 minutes. Turn the oven broiler on high heat and broil pie for 2 minutes or until potatoes are crisped. Watch carefully or they will burn. 1. Carefully remove from oven. Garnish with extra chopped parsley and serve immediately. Enjoy!

            A one-pan meal perfect for the whole family.

            Rosé Spiked Berry Crostada

            Posted by Callies Biscuits on

            Summertime means rosé time. If you are anything like me, I'm always trying to figure out how to not drink an entire bottle myself!  This recipe helps me manage my "portions" properly. Hee hee! My family and I are in Idaho for The Fourth of July. I love our traditions of decorating bikes for the Victor parade and eating a family meal that consists of my mother-in-law's cowboy beans! I always bring the dessert and it's in my nature to do my best to make it somewhat themed for the holiday. This Crostata is so delish with a shortcake pie crust, fresh berries, and a quick rosé soak!

            Ingredients

              - 6 ounces fresh blackberries - 16 ounces fresh strawberries, sliced - 1/3 cup rosé, I recommend Hogwash - 1/3 cup + 2 tablespoons sugar, divided - 1 package Callie’s Buttermilk Biscuit Mix - 8 tablespoon unsalted butter, room temperature - 1/3 cup + 2 tablespoons whole milk - 1 teaspoon vanilla extract - 2 tablespoons salted butter, melted - 3 tablespoons turbinado sugar

            Instructions

              1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. 1. In a large bowl mix together Callie’s Buttermilk Biscuit Mix, 1/3 cup sugar and 8 tablespoons of butter. Working with your hands, mix quickly together until mixture resembles coarse crumbs. 1. Mix together the milk and vanilla. Add it to the biscuit mixture. Mix quickly with your hands. If mixture seems too dry add in another tablespoon of milk. Work dough into a ball. Wrap dough in plastic wrap and freeze for 30 minutes. 1. While the dough is chilling, macerate the berries. In a small bowl add the berries, rosé and 2 tablespoons of sugar. Let the berries sit for 30 minutes. 1. Lightly flour your working surface. After the dough has chilled for 30 minutes, roll the dough out carefully; pinching off a piece of dough to use as ribbon on top. Roll dough out to 10-12 inches in diameter and 1/8 inch thin. Roll the reserved dough out to 1/8 inch thin. Using a pasta cutter or knife, cut dough into 3 ribbons; set aside. 1. Drain the berries. Place the blackberries in the left upper corner of the dough. Then place the sliced strawberries all around the blackberries and the center of the dough, leaving about an inch or so around the edge. You want the fruit to resemble the American flag. 1. Gently fold the edges of the dough over the berries, pinching together any open seams. Add the reserved 3 ribbons on top. 1. Brush 2 tablespoons of melted butter all over the dough and sprinkle with turbinado sugar. 1. Bake for 30-35 minutes or until dough is golden brown. 1. Serve with vanilla ice cream and enjoy!

                Use whatever berries you like! I mixed it up with blackberries and strawberries instead of blueberries this time. - Carrie

                 


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