Recipe Blog

In A Pinch

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

                  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

                    -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. -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. -Remove from fridge and leave out for 30 minutes, keeping the dough sandwiched in the paper. -With the dough still between the sheets of paper, roll it out to a circle 12 inches in diameter, 1/4 inch think. -Peel off the top paper and flip the dough into a 9-inch pie dish. -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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