Recipes from Billy J. Cotton
  Re: (...)
I have received several recipes from Billy over the years. I thought I would post a couple of my favorites.

This first one was so intriguing to me, "Pepper in a cake!" I had to try it.

White Pepper and Ginger Lemon Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large lemons -- zest finely grated
2 tablespoons fresh lemon juice
1 by-1/2 inch piece fresh ginger (see note)
3 cups all-purpose flour -- plus more for dusting
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons freshly ground white pepper
1 cup unsalted butter -- at room temperature
1 3/4 cups granulated sugar
3 eggs
1 cup buttermilk
Lemon glaze
1/3 cup lemon juice
1/2 cup granulated sugar

This cake has an intriguing, albeit unexpected, combination of sweet and hot flavors. That has made it an often-requested alternative to the common lemon pound cake. The cake is similar in concept to a pound cake but is as dense, rich and moist as an English pudding.

Cake: Adjust the oven rack one-third up from the bottom of the oven and preheat the oven to 325 degrees. Butter a 10- to 12-cup Bundt pan. Dust with flour and shake out any excess.

In a small cup, combine the zest and juice. Grate (do not mince) the ginger and add it to the lemon juice mixture. Set aside. Sift together the flour, baking soda and baking powder, salt and pepper. Set aside.

In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy, about 3 minutes. Add the sugar and beat for about 1 minute. Add the eggs, 1 at a time, beating until incorporated after each addition. Reduce the speed to low, add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour. Stir in the lemon and ginger mixture and blend just until combined.

Scrape the batter into the prepared pan. Smooth the top by briskly rotating the pan first in one direction, then the other (the batter should be rather heavy).

Bake for 70 to 80 minutes, until a cake tester inserted gently in the middle comes out clean and dry. (If you have used a 12-cup pan, the cake will not rise to the top of the pan, but that is all right.) Make glaze as soon as the cake is put in the oven to allow the flavors time to meld.

Let the cake stand in the pan for 5 to 10 minutes. Cover with a rack, turn the pan and rack over, remove the pan and place the cake on the rack over a large piece of aluminum foil to catch drippings of the glaze. Glaze the cake while it is still warm. After the cake is removed from the pan but while it is still warm, stir the glaze to recombine. Using a pastry brush, brush the glaze over the warm cake, allowing some to drip into the hole. The cake will easily absorb all of the glaze. If some of the glaze drips onto the foil, pour the glaze back over the cake. Set aside until cool.

Using 2 wide metal spatulas, or using a flat-sided baking sheet as a spatula, transfer the cake to a serving plate. The cake is even better if it ages for a day or two covered with plastic wrap -- the spicy hotness cools a bit as it ages.

Glaze: In a bowl, combine the juice and sugar. Makes about 1/2 cup.

This is another recipe Billy gave me. I think we have this about once a month! My hubby loves it and so does my son. We serve it over white rice. My daughter love the rice.

Chicken Breasts w/Paprika Cream

Serving Size : 6 Preparation Time :0:10
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large boned and skinned chicken breast halves
6 tablespoons unsalted butter -- divided
1 tablespoon vegetable oil
6 large green onions -- chopped
1 1/2 tablespoons paprika
2 cups heavy cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
hot cooked rice

In a large skillet, brown chicken in 1 Tbs butter and oil over medium heat. Cover and cook for 5-7 minutes or until juices run clear. Remove chicken and keep warm.

In the same skillet, saute onions until tender. Add paprika and remaining butter; heat until butter melted. Stir in the cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken over rice. Garnish onions if desired.

I know I have a few more. I will search for them later. Or maybe some of you will have a recipe or two to contribute.
"Time you enjoy wasting is not wasted time."
  Re: Recipes from Billy J. Cotton by luvnit (I have received seve...)
Thanks Laura, this is a great way to memorialize our good friend Billyj.
I hope this thread fills up with his recipes, I think he would like that
Empress for Life
  Re: Re: Recipes from Billy J. Cotton by farnfam (Thanks Laura, this i...)
Ido too - and I just posted another idea to honor Billy from Laura's suggestion. It's title is 'Dangerous Idea' or something like that.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

Forum Jump:

Users browsing this thread: 1 Guest(s)