Amber Billingsley has the magic touch in the kitchen. From pastries to gelato, she can take flour, cream and any other ingredient and turn them into works of delicious art.
Amber is the pastry chef at 3 Cups in Holladay—a new coffee house and bakery in the heart of the hip and happening development on 2300 East.
I caught up with Amber to chat about her favorite holiday—Thanksgiving—and find out what she makes for her own family and friends to celebrate.
“This is a recipe that I have made for years. I wake up early on Thanksgiving morning and bake several small loaves, some for breakfast with butter and honey, others to take to friends or shopkeepers if I have last minute running around to do. I always save some to crumble up into the stuffing. It adds great texture and flavor.”
Jalapeno Honey Corn Bread
Makes 3 8”x 4” loaf pans, or several mini loaves
- 4 large eggs
- 2/3 cup corn oil
- 6 tablespoons melted butter
- 2/3 cup granulated sugar
- ½ cup honey
- 2 ½ cups buttermilk- well shaken
- 1 cup cornmeal
- 3 cups all purpose flour
- 2 Tablespoons baking powder
- 2 teaspoons kosher salt
- 2 small jalapenos, seeds and ribs removed, finely diced
- 2 cups fresh or frozen corn kernels
Instructions: Butter and flour loaf pans or spray with pan spray. Set oven temperature to 375 degrees.
Whisk eggs, sugar, and honey in large bowl. Whisk in melted butter and oil, then buttermilk.
Combine dry ingredients, add to wet and fold until just incorporated. Fold in jalapenos and corn kernels.
Divide between prepared pans. Bake until golden brown and tester comes out clean. Timing depends on pan size, check after 30 minutes for larger pans, 20 minutes for small pans. Continue baking as needed.
In an effort to keep things as local as possible for Thanksgiving this year, I also consulted Evan Lewandowski of Ruth Lewandowski Wines as well as Rhea Cook of Kiler Grove Wines to get their picks for a wine pairing for Amber’s jalapeno honey corn bread.
Ruth Lewandowski Wines
Winemaker Evan Lewandowski immediately tagged the 2013 Naomi to pair with this dish. “The overt stone fruit, fennel and mineral characters of the wine would be a great match for the salty/grainy/sweet/slight spice of the cornbread loaves.”
There are actually only about 20 magnums of Naomi left for $48 and they are only available directly at the winery. Pickup and purchase can be arranged by contacting Evan at 801-230-7331 or email@example.com
Kiler Grove Winegrowers
Kiler Grove Wines Tasting Room Manager and Wine Educator Rhea Cook recommends their 2013 rosé with strawberry, cherry and watermelon aromas for $15.50. It’s a great wine to pair with the entire Thanksgiving dinner as well based on its acidity.
The winery is open Wednesday through Saturday from noon to 6:30 p.m.