ood A Taste Of Up North Mark Bornstein is the o fjc- cial taster for his mother's dried cherr rice l a pi It's a blessing your children have given you grand- children. But you've got big responsibilities. Here's one: Give the parents a subscription to The Detroit Jewish News. They'll find lots of useful new ideas about raising children in a Jewish or interfaith household. The Jewish News is a "Book of holidays, our heritage and the world we live in. The information a parent needs. Provide your kids with a great tool for life in the Jewish community. Give them a subscription to The Jewish News by mailing in the coupon below or by calling (248) 354 6620 today. See? Being a good grandparent is easy! - I'd like to send a 52-week Jewish News gift subscription Plus 5 free issues of Style Magazine Plus a free JN SourceBook - a $12 value Payment Enclosed Your Name Your Address Your City Phone Gift Card Message: Send the Gift Subscription to: Mail to: Detroit Jewish News P.O. Box 2267, Southfield, MI 48037-2267 (248) 354-6620 or Fax (248) 354-1210 Allow 2-3 weeks delivery of The Jewish News and 4-6 weeks 10/16 delivery of the JN SourceBook. TRP998 1998 120_DptroiLlEwis h_N EWS State Zip 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