Lemon buttermilk sheet cake

We ate a lot of these Mexican Shrimp Cocktails over the summer, but they are good any time of year. This recipe calls for tomato cocktail juice and it specifically called for Clamato. There is also a beef flavored one. Or you could use V8 or just plain tomato juice. Your favorite Bloody Mary mix is also an option.

We have a no-raw-onion eater in our house (except for green onions) so I’d substitute the red onion for an equal amount of green onion. Use a quarter of the onion in the water to boil the shrimp and chop the rest for the cocktail.

If you don’t like spicy things this probably isn’t the recipe for you. It uses the sauce from a can of chipotle chilies and chopped Serranos. Using jalapenos might be less spicy. The recipe is very forgiving. Add bell peppers, celery, tomatoes. Whatever you think might be good.

Mexican Shrimp Cocktail

1-1/2 pounds medium shrimp, peeled and deveined

4 cups water

2 garlic cloves

1/4 of an onion

2 bay leaves 2 large cucumbers

2 large cucumbers

2-3 large avocados

1-2 Serrano peppers, optional

3/4 a red onion

Cilantro (half a bundle)

Salt and pepper

1 cup ketchup

1/4 cup chipotle adobo sauce

1 32 oz bottle of your favorite tomato cocktail juice

Boil the shrimp in water which has been heated with a quarter of a red onion, two bay leaves and two garlic cloves. When the shrimp is done, place in an ice water bath.

Chop your cucumbers, avocados, onions and Serranos as finely as you’d like and add to a large bowl. Add the shrimp, cilantro ketchup chipotle adobo sauce and stir well. Season to taste with salt and pepper. Chill and serve in tall glasses garnished with lime wedges. Some tortilla chips wouldn’t hurt a thing.

—kwc—

I haven’t made this cake recipe but it sure sounds good. Anything lemon is good by me.

Lemon Buttermilk Sheet Cake

2-1/2 cups cake flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup buttermilk, room temperature

3 tbsp grated zest and 1/2 cup juice from 3 lemons

1 tsp vanilla extract

1-3/4 cup granulated sugar

1-1/2 stick unsalted butter, softened

3 large eggs plus 1 egg yolk, room temperature

For the Glaze

3 cups confectioners’ sugar

3 tbsp lemon juice

2 tbsp buttermilk

Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 9x13 baking pan.

Combine flour, baking powder, baking soda and salt in medium bowl. Combine buttermilk, lemon juice and vanilla in liquid measuring cup.

With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer ¼ cup sugar mixture to small bowl, cover and reserve.

Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds. Scrape batter into prepared pan and smooth top.

Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

For the glaze: Meanwhile, whisk confectioners’ sugar, lemon juice and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. If you’d like some of the glaze to penetrate the cake you can poke holes in the top with a fork.