Here are two delicious uses for currants

Published 9:00 pm Wednesday, August 18, 2004

I picked 5 pounds of both red and black currants today, and I don’t know what to do with them. What are some good options besides jelly?

Susan Nicholls, Bellingham

While it’s wonderful to be able to pick fresh currants yourself, you can also purchase them at gourmet markets. Don’t confuse them, however, with dried currants, which are actually tiny black raisins. The two fruits share the same name, but they’re entirely different botanically.

This time of year, you’ll find red, white and black currants. Red currants are cherished for the brilliant, tart flavor they add to savory dishes and desserts. White currants are sweeter and more delicate; they’re best eaten on their own or prepared in preserves.

Black currants have a deep, almost murky character that lends itself to syrup, sorbet and the liqueur creme de cassis.

Since these fruits are available through August, there is still time to make the most of the currant season by using them in a variety of delicious recipes. Here are two:

Homemade creme de cassis

2cups fresh black currants (about 10 ounces), stems removed

1cup sugar

2cups brandy or cognac

Using a potato masher, mash currants in a medium saucepan. Add sugar and 1 cup water; bring to a simmer over medium-high heat. Cook, stirring occasionally, until sugar is dissolved and fruit has released all juices, about 5 minutes.

Remove pan from heat; stir in brandy. Transfer to a heatproof glass jar. Seal tightly, and refrigerate one week.

Strain mixture through a sieve into a medium bowl. Pour again through sieve lined with cheesecloth into a clean jar. Refrigerate at least one week before using to allow flavors to develop. Makes 1 quart.

Red currant fool

4tablespoons unsalted butter

31/2cups fresh red currants (about 18 ounces), stems removed

3/4cup sugar

1 1/2cups heavy cream

Melt butter in a large skillet over medium heat, and stir in currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until sugar has dissolved and the currants have softened, about 5 minutes.

Remove skillet from heat, and lightly crush fruit with the back of a wooden spoon. (Don’t mash to a puree; some texture should remain.) Transfer mixture to a bowl, and let cool completely in the refrigerator.

When ready to serve, whisk cream until it holds soft peaks. Set aside 1/2 cup of fruit mixture. Gently fold whipped cream into the remaining fruit mixture, leaving it marbled.

Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture. Makes 4 to 6 servings.

How can I prevent mildew throughout the house?

K.L.J.S., via e-mail

The best way to fight mildew, a pesky fungus that thrives in warm, moist spots, is to take preventive measures.

In general, you should try to keep surfaces clean, improve air circulation and reduce dampness. Fans, air conditioners and dehumidifiers can help. Let the tips below be a guide.

In the kitchen: While cooking, cover pots and use an exhaust fan to reduce moisture. Keep walls cleaned of grease. Check under vinyl wallpaper, and consider replacing it with paint if the wall beneath it is discolored. Coat windowsills with glossy paint. Open refrigerators sparingly in humid weather.

In the bathroom: Use an exhaust fan to help eliminate moisture. Hang up towels on their own hooks or rods so they will dry quickly and won’t smell musty. Use a spare hand towel or squeegee to wipe off extra moisture from caulking (if water puddles in it, mildew will grow).

In the basement: Install open shelving for a good, even airflow. If using airtight plastic containers, add packets of moisture-absorbing materials such as silica gel or zeolite. Try a dehumidifier to help reduce moisture in the room. Set out a fan to improve air circulation.

In the closets: Leave an incandescent light bulb on for one hour at a time when closet smells musty (keep stored items far enough from the bulb so that it won’t become a fire hazard). Make sure leather shoes are clean and dry before they are put away. Hang packets of silica gel, zeolite or another desiccant.

In the bedroom: Leave doors open while you sleep to promote good airflow. Put down area rugs instead of wall-to-wall carpeting because they absorb less moisture.

Questions should be addressed to Living, care of The New York Times Syndication Sales Corp., 122 E. 42nd St., New York, N.Y. 10168. Please include your name and daytime telephone number. E-mail living@nytimes.com.

2004 MSLO LLC.