The Burlington Free Press from Burlington, Vermont • Page 23

i ANN LANDERS Give loved one a chance to say goodbye before it's too late, 5D Section Television: 4D Horoscopes: 5D Comics: 5D WING Tuesday, July 9, 1991 1 Features Editor: Bob Getz, 660-1865 Daybreak Rickie Lee Jones sings jazz classics Come September, Geffen Records will release the new Rickie Lee Jones Old berries put today's cooks in the red -1 jk ynjr f'f -(LJ- i IS Bright red currants can be eaten fresh, if preserved or used in baked goods. uunsMiiit veil lis Old-fashioned fruit is By Debbie Salomon Free Press Staff Writer antiquarians know that I dried currants were originally I grapes whereas fresh currants LI are berries looking like glass beads from a necklace. Paula Kelley of Huntington knows a lot more: She seems to be the only commercial small scale, albeit red-currant grower in these parts. Ah, heirloom fruits. Mulberry, quince, barberry, gooseberry! Where art thou now, but in little baskets at the fancy greengrocer? Kelley sells hers from Lynn Chrin's stand at the Burlington Farmers' Market.

Currants peak this week, so splurge on a pint ($3) while the tiny berries are glossy red and bursting with sweet-tart flavor. It's odd how names evolve. Dried currants, scattered through scones, are zante grape raisins originating in Corinth, Greece. "Grapes of Corinth" became "corinths," finally currants. The red currants (sometimes called English currants) Kelley grows to be eaten fresh, preserved, or used in baked goods, are related to gooseberries.

Food sources attribute them to Scandinavia. The juice of bitter black currants cooks down to cassis syrup disc, the follow-up to. her successful 1989 "comeback" album, "Flying Cowboys." The new album, called "Pop Pop," was produced by David Was. The Jones album is a collection of cover versions. "She's a pop Billie Holiday, Rickle Lee Jones just pure emotion," Was says.

Indeed, unlike Linda Ronstadt or Carly Simon or Toni Tennille, at heart Jones always has been a jazz singer, with the ability to go from a wonderfully lazy croon to a finger-popping scat. This set isn't all standards, though; included are a Jimi Hendrix song, "Up From The Sky" and an older Jefferson Airplane song, "Coming Back To Me." Stevie Nicks works with Jon Bon Jovi Step aside, Tom Petty. Rocker heartthrob Jon Bon Jovi is Stevie Nicks' newest pen pal. Bon Jovi wrote "Sometimes It's a Bitch" for Nicks' new album, "Times-pace: The Best of Stevie Nicks," out in September. Nicks, ohvionslv pleased about their Jon Bon Jovi new partnership, shares her thoughts about Bon Jovi who also plays acoustic guitar on the single on the album's liner notes: "It was not a love song, which of course, I had expected it to be," writes Nicks.

"It was much more than that to me. "Bon Jovi had picked up on the fact, before meeting me, that there was no way he could know what I had lived through," Nicks says, so he dreamed. Going star gazing in New York City Catch a favorite star with a poster-size map, "Movie Stars' Homes New York City," featuring 384 homes, favorite restaurants, hair salons, nightspots and hotels for Woody Allen, Harry Belafonte, Madonna, Diane Sawyer and others. The $3.95 map is in New York stores; call (212) 408-1660. What it takes to be beautiful to People To get into People magazine's The 50 Most Beautiful People in the World (the second annual edition is on newsstands) you need "what the mystics used to call grace a certain power, a knowing," publisher Elizabeth P.

Valk says. Prominent cheekbones and good teeth also heln. Be- Slnead O'Connor sides the usual sus. pects, choices include Sinead O'Connor, 67-year-old actress Frances Bergen and Washington, D.C., Mayor Sharon Pratt Dixon. White House awards 12 medals for arts Violinist Isaac Stern, country singer Roy Acuff, actress Kitty Carlisle Hart and the Texaco oil company were among a dozen National Medal of Arts recipients named by the White House on Monday.

President and Mrs. Bush bestowed the awards at a White House luncheon. Texaco Inc. was singled out for its sponsorship of live weekly radio broadcasts of the Metropolitan Opera of New York for more 50 years. The other honorees are: Maurice Abravanel, the retired conductor of the Utah Symphony; Pietro Belluschi, an architect from Portland, J.

Carter Brown, director of the National Gallery of Art in Washington; tap dancer Charles "Honi" Coles of East Elm-hurst, N.Y.; John 0. Crosby, founder and general director of the Santa Fe (N.M.) Opera; abstract expressionist painter Richard Diebenkorn of Healds-burg, R. Philip Hanes chairman of the board of the Hanes Cos. and longtime arts patron from Winston-Salem, N.C., and dancer, choreographer and anthropologist Pearl Primus of New Rochelle, N.Y. From wire reports if- 1 i kebecca Price's Receipt 'Book" published in En- gland in 1681 says to: your courants and strip them from the stalks, then put them into a skillet without any water and set them over a gentle fire.

As the juce corns out take it up in a spoone without spuessing the courants too much which will make them thike and of a mudy couller. By 1887 a book for fruit cultur-ists reports Gail Borden's process of condensing milk has been applied to currants. Because currants are high in vitamin a juice concentrate, much like today's frozen juices, they were taken on long voyages where fresh produce would not be available. Currant juice was also touted to remedy quinsy, a throat ailment. Gerda's currant torte Crust: 3 tablespoons sugar 1 stick butter or margarine 1 cups flour teaspoon baking powder 2 tablespoons milk Cut butter into flour and baking powder and add milk for dough.

Press into bottom and all the way up the sides of a 10-inch springform pan that is 3 inches deep. Batter: 4 egg whites, beaten to a peak 4 egg yolks 1 Vi cups sugar Vi cup flour 1 cup finely ground almonds 1 quart currants, stemmed Beat egg yolks until lemon colored; add sugar, flour and almonds. Fold in currants and stiff egg whites. Pour batter intd unbaked crust and bake at 350 degrees until a knife comes out clean, about IV2 hours. The ground almonds will float to the surface forming a crust.

If top overbrownsl, place aluminum foil over it. Cumberland sauce For ham or1 venison, adapted from "Favorite New England Recipes" by Sara B.B. Stamm. 1 lemon 1 orange 1 cup ham drippings, de-fatted 2 tablespoons prepared mustard 1 cup port or Madeira wine 1 cup red currant jelly 2 teaspoons shallots, finely chopped and blanched 2 tablespoons wine vinegar Vi teaspoon ground ginger salt and cayenne pepper to taste Grate rinds of lemon and orange and squeeze juice from fruit. Combine rind and juice with remaining ingredients and cook until well blended.

Season to taste. by design previously indicated higher prices reflect competition, and the high downtown rent. No, Boucher says. All Price Chopper prices in this region must be the same. He wants shoppers who see questionable prices to notify the store manager, who will verify the price with another store and reduce it on the spot.

Should customers have problems with this process, Boucher wants to hear, at (800) 339-2507. "Did you see the new automatic doors we put in on Cherry Street?" Boucher asked. Yes, but IN is still on the OUT side. I And if you've been wondering about Maple Mist Liqueur "with the flavor of New England," displayed prominently for tourists at Department of Liquor Control outlets: it's distilled in New Jersey for New England North Spirits of Colchester. A company spokesman said Maple Mist contains about 1 percent Vermont maple syrup, with added artifical flavors.

Not exactly the Green Mountain spirit but mighty smooth goin' down. Debbie Salomon writes about food and the home for the Free Press. ft ADAM RIESNER, Free Press Paula Kelley of Huntington displays some of her currant creations (from left): currant jelly, currant wine and currant torte (recipe at right). ADAM RIESNER, Free Press up to date ed, banned currant bushes because they host a rust that kills white pines. Now, gooseberries are the suspected culprit.

Miller Nurseries' fruit growers' Turn to OLD-FASHIONED, 2D Cherry Street?" Golub answered: "We can't start Cherry Street before the lease situation is resolved. Until then, it would be improper to make a financial commitment," Golub said. "We are making every effort to get the lease renewed." That was Grand Union's problem on Cherry Street, too: three-year lease terms, not much incentive for pouring money into improvements. However, if the Price Chopper lease is settled, Golub has a lovely "small store" design, featuring a five-tier meat counter, deli and salad bar. Golub himself bemoaned the size, antiquation and general condition of the Cherry Street property then referred me to Stuart Chase of Burlington, who manages the property.

Chase said he isn't sure when the lease is up. "We haven't heard from anybody since Price Chopper took over," Chase said. Back in Schenectady, N.Y., Golub said the Price Chopper real estate department had been in contact with every one of their landlords and refused further comment. Then I spoke with Mark Boucher, Price Chopper's district supervisor, about higher prices. Shoppers say prices at the Cherry Street store are higher than at other stores.

I confirmed the discrepancies myself. A company representative Downtown Wendy's opening is delayed used to flavor liqueur. White currants don't turn up often, even on gourmet counters. For a time, red currants didn't, either. Many states, Vermont includ Debbie Salomon Price Chopper President Neil Golub unveiled plans for a superstore with a dramatic mirror facade in Shelburne Road Plaza.

Price Chopper will sprawl 42,000 square feet, encompassing the former Daffodil and City Drug stores. Martin's on Dorset Street is, at 48,000 square feet, Vermont's largest food store. "This will be the high-tech supermarket of the future," Golub said. He men- tioned a fresh pizza shop, European-style produce displays, book and video departments, complete deli, seafood counter, scratch bakery, and a salad bar to die(t) for. Construction will begin in the fall and finish by spring.

Price Chopper will be open during remodeling. Golub said Williston Road store improvements are a ways down the road." Mayor Peter Clavelle expressed his concern for keeping a supermarket downtown and a little voice in the back asked, "What are the super plans for Mhatever happened to: Wendy's on Main Street? You read it here; by June, square hamburgers were to be sizzling in the green building on the Flynn Theatre block. Nothing yet. "Getting design approval from Wendy's (head office) was slow," Pat Burns of the local franchise company said. "This won't be a standard plastic fast-food design.

The layout will be different and the custom decor will be in keeping with the exterior restoration." Now Burns hopes that Wendy's with awnings and salad bar will open by late August. Red Lobster on Shelburne Road, formerly Bob's Big Boy? Oops. I reported it would be operating by now, too. "The permit process has been unbelievable," developer Ernie Pomerleau said. It seems wasteful, but the company will demolish Big Boy and erect a new 1 50-seat restaurant.

"Their standard design will be somewhat modified with canopies outside," Pomerleau said. Look for the grand opening, maybe by Christmas. Price Chopper renovations? A year has passed since Price Chopper's takeover of and some Grand Union stores. At a gala news conference July 3,.