ood
A Taste Of Up North
Mark
Bornstein
is the o fjc-
cial taster
for his
mother's
dried
cherr rice
l a
pi
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In any season, dried
cherries and smoked
whitefish bring back the
memories of a Michigan
summer vacation.
ANNABEL COHEN
Special to The Jewish News
A
s summer fades and the
bustling fall surrounds us,
locals find their way home
from "up north." In Michi-
gan, that's name and description
enough when it comes to traveling
the mitten.
It seems we can't get enough of our
state. That's why whenever there are a
free few days, we load up our wheels,
hit 1-75 and press northward to cities
like Charlevoix, Ellsworth, Boyne
City, Harbor Springs, Traverse City,
Interlochen, Petoskey, Walloon Lake
and so forth. And like addicts, we
swarm the same eating haunts, crav-
ing the foods we remember — always
searching for the flavors associated
with our favorite vacation spots.
Every traveler has a favorite treat.
Huntington Wood's Ina Bornstein
and family — husband Keith, Alison,
10, and Mark, 7 — travel north to
Charlevoix six times a year. "We sim-
ply love everything about it," said
Ina. "We go whenever we can."
Ina discovered dried cherries years
ago, when they were a new product on
the market, at American Spoon Foods
in Petoskey. "They were expensive,
more so than now," said Bornstein.
"We sampled them in the store and
instantly fell in love. Now I put them
in everything!" Her favorite dishes
include rice pilaf with dried cherries
and the omnipresent Michigan salad.
The Bornsteins often pack their
Michigan favorites and head straight
for Lake Michigan to picnic.
Fellow vacationer Wendy Danzig,
also of Huntington Woods, says her
family loves Cross Fisheries smoked
whitefish and Juilleret's raspberry
pancakes.
Then there's Juilleret's famous
French Toast; American Spoon's dried
Michigan Cherries; Kilwin's Cappuc-
cino Chip ice cream; Mrs. Chamber-
lain's jams; and everything at
Tapawingo's. Not to mention John
Cross' mouth-watering smoked
whitefish, hundreds of pounds of
which are dutifully packaged for
home-bound "down state" residents zi
"to go" — packed to stay fresh for the
four-plus hours drive.
Some northern favorites — like
Juilleret's thick sliced cinnamon-
raisin bread — are difficult to
duplicate. Other foods, like
whipped, golden tipped duchesse
potatoes, found snaked around
famous planked whitefish, raspberr y
pancakes and smoked whitefish
salad, are easily counterfeited and
prepared at home. While you may
not achieve carbon-copy results,
most find close approximations
taste mighty good.
Try a few of these northern
inspired recipes and include them as
part of your year-round repertoire.
With a little imagination, you'll prat
ticallv feel the lake breezes.
INA'S MICHIGAN DRIED
CHERRY RICE PILAF
Rice pilaf gets a face-lift with the
addition of feruccine and dried cher-
ries. Ina Bornstein prefers to add
TASTE OF UP NORTH on page 122