‘ Summer drinks are berry, berry good From page 41 their excellent guava confiture (great to rub on chicken with a bil of soy before sousting), their mango chutney (thin with fresh lime juice and brush over kebabs before grilling) or tamarind chut- ney (t like it rubbed over a leg of lamb with lemon juice tefore grilling in my covered sipioker) as condiments. (at Safeway, IGA, ‘Super Valu and Capery.) The highlight (for me) was what has become this‘household’s new favorite summer drink. It is labeled Very Very Swedish Lingonberty Juice, and it should be right néxt to the more familiar bottled cranberry juices. (You'll find it yp at Safeway Caulfeild in West Yancouver; they stocked it for this feature.) Delicate tingonberry juice, . blush rosé in color, delicious served iced right from the bottle. * Or (like we are enjoying it) asa spritzer for summer served over ice with fizzy soda water with a ‘sprig of fresh mint ticked in. Don’t miss this one! -Jentash alse supplies markets ‘with the imported Swiss line of | jams and preserves under the name Hero. Look for them in the -special import sections under .. fancy jams. ‘Thave had a personal love ‘affair with Hero jams for some 30 years now and consider them to Le the finest in the world. Oa our wedding trip to Europe (some two - dozen years ago) I wrote to Hero -in Lenzbourg, Switzerland, and asked for a tour of the facilities. - Not as a food writer at all — just as an ardent fan and admirer of a wonderful product. _ My husband and I watched, up ‘close, as the jams were made in small batches ia real copper pots ‘stirred by real ladies in crisp white : aprons with long wooden spoons in their hands. No wonder they . taste.the way they do. _” "My favorites are the black cherry and the apricot-jams. Treat yourself to.a spoon full of heaven. We sampled a wonderful inex- « peasive Spanish extra virgin olive ~oil. (Borgas brand), and an aromat- ic aceto balsamico vinegar from ~ Madena, Italy, (Giacebazzi). Just puddle a pool of the vinegar into a saucer of the olive oil and serve to guests with slices of crusty warm Italian bread for dipping. Delizioso’ Enough for this week. As the saying goes “each journey begins with one small step.” The same with your larder — a jar or two at a time, each week or so, and in no time you’ ll have a culinary trea- sure trove to draw from. Bor appeétit! HOMEMADE BRANDIED CHERRIES They are best not pitted (hold- ing their shape better), but if you insist you must use a professional cherry pitter. Yes, stem the cher- ries. No, no special brand of brandy is recommended. Whatever you can afford or have around the house is fine. Have fun! Sweet bing-variety cherries Granulated berry sugar Brandy Rinse and completely dry the cherries. Prick them several times (five to six places) with a clean wooden skewer. Pack the cherries into pretty, clean glass jars with clamp lids or tight screw-on lids or ground stop- pers. Pour in enough berry sugar to come up about one-thicd of the wily up. Fill the jars to the top with orandy, covering cherries com- pletely. Cap tightly, urn several times to incorporate the sugar. Store in a cool, dark place sev- eral (at least two) months to allow cherries to mature. Turn every week or so to allow sugar to dis- soive. They make a wonderful top- ping for rich vanilla ice cream, are wonderful spooned over slices of cheesecake or sponge cake, and are essential for a classic flam- béed dessert. FRESH FRUIT VINEGAR Select any fresh fruit or berry in season (raspberries, blueberries, blackberries, peaches are especial- ly nice) for this fruity vinegar. Let - steep two to three weeks in a cool dark place before using. Select fruit and berries with no mold or bruises. They should be fully ripened. Combine 2 c. (500 mL) whole berries or cut up fruit in a crock- ery cr glass bowl. Add I at. (IL) good quality white wine vinegar or rice vinegar. Stir to slightly crush the fruit. Cover and allow to steep in a ceol dry place for 48 hours (If weather is very hot, steep in the refrigerator). Place mixture in a non-reactive pan. Bring just to a boil. Remove from heat at once (do not cook the mixture). Strain through several layers of clean cheesecloth into sterilized bottles. Store in a very cool, dark place until ready to use. CRUSHED STRAWBERRY VINAIGRETTE This lovely summer vinaigrette is great over crisp greens and watercress with sliced fresh straw- berries, avocado, and stivered Belgian endive tossed in. Great on chicken salad! % e. (12 mL) mashed fresh strawberries (about 12 large) 3 Tbsp. (45 mL) white vinegar 2 Tbsp. (30 mL) sugar 1 Tbsp. (15 mL) balsamic vine- gar % c. (125 mL) safflower or sun- flower oil 4 tsp. (2 mL) salt % tsp. (2 mL) fresh thyme leaves or chives (optionel) Liberai grinding black pepper- corns Macerate (allow to stand) the strawberry purée with the vinegar and sugar three hours at room temperature. Stir occasionally. To prepare the dressing, whisk in the balsamic vinegar, oil, salt, herbs (if using) and black pepper to taste. Use dressing at once, or chill covered overnight. Whisk smooth before using. POPPY SEED DRESSING Use this dressing over summer assorted greens and fresh fruit, berries and melon. Delicious over greens tossed with segments of pink grapefruit and sliveres of avocado as well. Everyone loves this classic dressing! 1 c. (250 mL) safflower or sun- flower oil 4c. (75 mL) cider or raspberry vinegar % c. (50 mL) granulated sugar % tsp. (2 mL) dry mustard % tsp. 12 mL) salt 2 Tisp. (30 mL) fresh poppy seeds Whisk or shake all ingredients in a small jar or bowl. Cover and chill overnight to allow flavors to blend. 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