Recipe Blog

In A Pinch — Holiday

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

      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 in 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! Find the recipe below. Use your own pie crust, or my family's favorite (Mama's Butter Pie Crust).

      Cranberry & Apple Crisp with a Sweet Potato Biscuit Crumble

      Ingredients

        - 1 Mama’s Butter Pie Crust (recipe linked in blog post) or your favorite store-bought pie crust - 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

          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! 

              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.

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