Not long ago, I received a letter from a reader in Salem named Linda Saunders-Spade. Linda sent me a wonderful recipe for a butter pecan cake she makes from time to time. This is an interesting recipe that has frosting in the mix and can be made with coconut milk instead of water. According to Linda, she often triples this recipe and bakes it in two Bundt pans — one to keep and one to give away. She said you can also add raisins to this recipe, if desired.
Also, our Spanish columnist, Ricardo Valdivieso, recently wrote a column titled “Las maravillosas frutillas.” For those who don’t speak Spanish, that translates to “Wonderful strawberries.” In his column, Ricardo shared a recipe for a shrimp ceviche made with strawberries.
Traditional ceviche is a dish made with raw seafood that is marinated in citrus juices. The citrus juices delicately “cook” the seafood, resulting in a refreshing dish that is both safe and delicious. Ricardo’s recipe calls for cooked shrimp and a dressing made with strawberries. There are also cut strawberries in the salad.
I hope you enjoy one or both of these recipes. Remember that if you come across a recipe that is so good you want to share it with others, you may email it to me at email@example.com.
Butter Pecan Cake
Recipe courtesy of Linda Saunders-Spade of Salem.
1 box Betty Crocker Butter Pecan cake mix
1 tub coconut pecan frosting
4 eggs, well beaten
1/2 cup melted butter
1 cup water or coconut milk
2 Tbsp. vanilla
1 cup finely chopped pecans
1. Preheat oven to 350 degrees. Grease and flour a tube pan or Bundt pan.
2. Mix all ingredients in a large bowl with a wire whisk. DO NOT OVERMIX. Bake in prepared pan for 1 hour. Remove from oven and allow to cool for 15 minutes before removing it from the pan. If desired, frost with cream cheese icing.
Strawberry Shrimp Ceviche
Recipe courtesy of Ricardo Valdivieso
Ingredients for dressing:
¼ cup chopped fresh strawberries with stems removed
¼ cup chopped tomato
1 ½ tablespoons olive oil
4 teaspoons fresh limejuice
4 teaspoons red wine vinegar
2 teaspoons chopped jalapeno peppers, with seeds removed
½ teaspoon salt
¼ teaspoon Worcestershire sauce
Ingredients for ceviche:
¾ pound cooked and peeled shrimp
1 ½ cups peeled and chopped cucumber, with seeds removed
¾ cup chopped red onion
1 ½ tablespoons chopped jalapeno peppers, with seeds removed
1 ½ cups fresh strawberries cut in quarters, with stems removed
3 tablespoons chopped cilantro
1. Puree all of the dressing ingredients in a blender or food processor until smooth.
2. In a large bowl, mix the shrimp, cucumber, onion and peppers with the dressing, cover, and refrigerate for at least 30 minutes, no more than 4 hours. When ready to serve, add the strawberries and cilantro, mixing gently.
Enjoy! If you have any suggestions, ideas, or comments, email Ricardo at firstname.lastname@example.org.