Counterattacks for pickle invasion

Dennis Jarrell of Jacksonboro wanted recipes for pepper relish, sweet pickles and bread-and-butter pickles. Dennis has planted a garden and is hoping for an abundance of cucumbers and other vegetables.

I'm glad he asked. We have pickling cucumbers from the garden coming out of our ears. One day they're as big as your little finger; overnight they grow to the size of fat sausages. And, should a few days pass, we're sure to find a Little League baseball bat hiding among the leaves.

Barbara Spearin of Eutawville has used this recipe from a 1998 Country Living magazine and says it's good:

Bread and Butter Pickles

Makes 7 pints

4 quarts sliced medium cucumbers (about 4 1/2 pounds)

8 medium white onions, sliced (about 2 1/2 pounds)

1/3 cup pickling salt

3 cloves garlic, halved

4 cups sugar

3 cups cider vinegar

2 tablespoons mustard seed

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seed

In a bowl, mix cucumbers, onions, salt and garlic. Add 2 inches of cracked ice, and refrigerate for 3 hours. Drain well and reserve drained liquid; remove garlic.

In an 8- to 10-quart Dutch oven or kettle, mix sugar, vinegar, mustard seed, turmeric and celery seed. Add drained mixture. Bring to boil.

Pack cucumber mixture and liquid into hot, clean (sterilized) pint canning jars, leaving 1/2 inch of head space. Remove air bubbles.

Wipe jar rims; adjust lids. Process filled jars in boiling-water canner for 10 minutes (start timing when water boils). Remove jars; cool on racks.

Janice Sorensen of North Charleston shared a similar recipe that dates back to the 1930s.

The difference was fewer onions, six instead of eight, and the inclusion of one green and one red bell pepper, cut into narrow strips.

The peppers are mixed with the cucumber and onion slices, and add a nice touch of color, as well as flavor.

Johnnie Rowe made this recommendation: "The best reference I have is the 'Ball Blue Book.' It has all kinds of pickles, relishes and jams in addition to canning and freezing information. I bought mine at Wal-Mart many years ago and can't tell you how much I have used it."

Also thanks to Irene Suit and Laura Lacour of Charleston and Linda Gray.

What we didn't get for Dennis were pepper relish and sweet pickle recipes. Send them on! I know there are many good ones residing in recipe boxes across the Lowcountry.

Novel dessert

Pat Jarvis of Mount Pleasant wanted to know about Esther's Orange Marmalade Cake from author Jan Karon's Mitford series. She asks, "Has anyone out there made this cake? Is it as good as it sounds?"

Karon is a novelist and children's book author who started the Mitford series in 1994. Father Tim, a balding, middle-age Episcopal priest, is the central character of the novels set in the fictional town of Mitford, N.C.

Sally Richardson of North Charleston gives the cake a thumbs-up. "I have made the cake twice, most recently on May 17. I was told it was the best cake I have ever made. I had read all of Jan Karon's Mitford series and then bought the cookbook. The cake is as good as it sounds."

Catherine Branham of Walterboro also is positive, although she doesn't follow the recipe to the letter. "I've made this cake several times, usually for Christmas dinner. It is as good as it sounds. I don't make the orange syrup, however. I've also made it using strawberry preserves minus the orange zest and orange syrup. Everyone always seems to enjoy this cake."

Helen Tate of Summerville copied the recipe and mailed it in. "I've made this cake several times. It's very good. Has a good many steps. It's a tall cake but a very tasty one."

Esther's Orange Marmalade Cake

10-12 servings

For the cake:

1 cup unsalted butter, softened, more for greasing the pans

3 1/4 cups cake flour, more for dusting the pans

1 tablespoon baking powder

1 teaspoon salt

2 2/3 cups granulated sugar

5 large eggs, at room temperature

4 large egg yolks, at room temperature

2/3 cup vegetable oil

1 tablespoon grated orange zest

2 teaspoons vanilla extract

1 cup buttermilk, at room temperature

For the orange syrup:

1 cup freshly squeezed orange juice

1/4 cup granulated sugar

For the filling:

1 (12-ounce) jar orange marmalade

For the frosting:

1 cup heavy cream, chilled

4 tablespoons granulated sugar

1 cup sour cream, chilled

For the cake: Preheat the oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out the excess.

Sift the flour, baking powder and salt into a large bowl. Sift a second time into another bowl. Set aside.

In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl. After all the eggs have been added, continue to beat on medium speed for 2 more minutes. With the mixer on low speed, add the oil and beat for 1 minute.

In a small bowl, combine the orange zest, vanilla and buttermilk.

Using a rubber spatula, fold in half of the dry ingredients to the beaten butter, sugar and egg mixture. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk mixture.

Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes.

For the orange syrup: In a small bowl, stir together the orange juice and 1/4 cup sugar until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.

For the filling: Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.

For the frosting: In a chilled mixing bowl, using the wire whisk attachment, whip the heavy cream with the 4 tablespoons sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.

To assemble the cake: Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of the marmalade on top. Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edges. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.

Chill for at least 2 hours before serving.

Who's got the recipe

--We're coming up a little short on Crock-Pot recipes for the West Ashley senior citizen. She's using her slow cooker as a way to economize by making batch recipes that can be portioned and frozen for later meals.

Food editor's urgent request: In addition to cucumbers, the zucchini and yellow squash are going haywire in the garden. I would love to have some fresh ideas (pun intended) for what to do with them besides the usual squash-and-cheese casserole.

Reach Teresa Taylor at 937-4886, food@postandcourier.com or write The Post and Courier, 134 Columbus St., Charleston, SC 29403.