Plus, good news from Granite Bakery on marzipan cakes.
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Graham Phelps requested a recipe for "lamb's tongue" pickles. Reader Mary Lou Godbe thinks Phelps is talking about German Senfgurken . This may answer Brent Myers' request for watermelon pickles as well. Today, we're publishing Marian Morash's recipe from The Victory Garden Cookbook (Knopf, 1982).
Good news for Patricia Vail and Sherri Westegaard, who were dying for the recipe for the marzipan cake from the now-closed Scandia Kaffe House. Reader Janna Ellis reports that the cake is alive and well -- at Granite Bakery. Apparently, someone who worked at Scandia spoke with the folks at Granite and they're now offering a torte with raspberry and custard filling with whipped topping and draped in marzipan. With 24-hours notice, torte lovers can order a six-inch round ($16.99), or up to a half sheet pan ($52.99). Granite Bakery is at 2700 S. 902 East, Salt Lake City; 801-467-7291. It's open Monday to Saturday, 7 a.m. to 6 p.m.
Requests » Jason Corless would like a recipe for orange poppy seed cake similar to what was served at Park City's The Yarrow in the late '90s. It had a black poppy seed crust with a soft orange inside.
Laura Powell is searching for a great chocolate or peanut butter fudge recipe that's similar in consistency to that served at the Emporium at Thanksgiving Point.
September Fisher is looking for a pasta salad recipe from the now-closed Francesco's in West Valley City. Laura Bradley would like a recipe for almond mole from Red Iguana.
Linda Smith would like the recipe for chicken pot pie , similar to what was sold at Payson Bakery, then Gingerbread Bakery, then Roe's Bake Shoppe. The filling had "chicken, peas, carrots and potatoes in a wonderful gravy, and the crust was so light and flaky."
Send requests or responses to firstname.lastname@example.org .
If you prefer a sweeter pickle, add up to 2 cups sugar.
4 large yellow, overripe cucumbers
1/4 cup salt
3 cups water
1 quart white wine vinegar
1 cup sugar
3 tablespoons pickling spices
4 to 5 teaspoons mustard seeds
Peel cucumbers, halve and scoop out the seeds. Cut into wide strips or chunks like watermelon rind pickle. Dissolve salt in the water and pour over the cucumbers. Soak for 24 hours, drain and pat dry. Combine the vinegar, sugar and pickling spices (placed in a spice bag) and boil for 1 minute. Then place the cucumber pieces into a strainer or basket (in batches if needed) and drop into the boiling liquid.
When the liquid returns to a boil, remove the cucumbers and fit them into sterilized jars, filling to within 1/2 inch of top. Divide the mustard seeds among the jars. Cover with the boiling liquid to within 1/4 inch of the top and seal the jars. Process. Store in a cool place. Serve cold.
Servings » 4-5 pints
Source » Adapted from Marian Morash, The Victory Garden Cookbook (Knopf: 1982)