  www.MyGLCC.com Newsletter
# 6 - June
2010 |
Purveyors of fine chocolates and hand-roasters of specialty grade
coffees from around the world.
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In this Issue:
Trivia Chocolate
S'more
Feels like summer is here. We're
looking forward to lazy days and cold coffee drinks. We hope you are
also.
We are continuing to make some
changes to our chocolate lineup. We hope you've been enjoying the
chocolate smothered potato chips and the chocolate s'mores we brought in
for the Memorial Day weekend.
Graduation time is upon us, we
are suggesting gift cards as an excellent gift that your graduate can
enjoy all summer long!
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Zimbabwe has been
making news over the last several years for it's political
unrest under President (some say dictator) Mugabe. In fact, as we are
finishing this newsletter, Zimbabwe has an independent daily newspaper for
the first time in seven years after the launch of NewsDay which
aims to provide a counterpoint to state media.
As a result of the political
unrest we've not seen any Zimbabwe coffees at Great Lakes in the last few
years - until now. Our importer was able to secure (4) 132 lb bags of
green beans for us, which is quite exciting as many of our customers have
missed the Zimbabwe. Of course, after these (4) bags are gone who knows
when we'll have more. Make certain to enjoy while supplies
last.
Zimbabwe has been exporting
an excellent coffee to the United States for several decades. Mostly grown
in the mountainous Chipinge region in eastern Zimbabwe, bordering
Mozambique, it is still another variant on coffees of East Africa.
Some importers rank Zimbabwe with the best Kenyan coffees. We have
found it to be a fine medium-bodied, complex wine/berry-toned African
coffee.
Hope you enjoy this coffee as
much as we do, Enjoy!
$1 Off
Zimbabwe Coffee
Offer valid until Wednesday, June 9 or while supplies
last.
Must present this coupon for savings.
Winey: Having the rich, fruity essence of
a fine red wine.
Complex: Flavors that have multiple layers of sensation.
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Coffee Malt
Directions:
This frozen treat is perfect for
the hot, summer weather! Simple yet delicious, the Coffee Malt gives you a
little of everything. It contains just enough caffeine to give you a
little boost and creamy malted milk for that silky blended texture. The
Coffee Malt is a real winner!
Add a flavor to make it uniquely
yours! (Chocolate Shown)
Chocolate-Covered Pears w/ Espresso
Sauce
Ingredients:
1 lemon
1 lemon
6 cups
cold water
2 cups
sugar
1 (4")
cinnamon stick
2
cloves
4 ripe
bartlet pears w/ stems
4 oz dark
chocolate chopped
2
teaspoons unsalted butter
2
tablespoones Great Lakes brewed espresso coffee
Directions:
1. From the lemon, cut 2 strips of zest, each 2" x 1".
Juice the lemon, keeping the squeezed halves.
2. In a saucepan deep enough to
hold the pears standing up, combine the lemon juice, lemon zest, water,
11/2 cups sugar, cinnamon, and cloves. Over medium heat, bring the mixture
to a boil and boil 5 minutes. Remove from the heat.
3. Meanwhile, using a vegetable
peeler, peel the pears, leaving the stems on. With a small melon baller,
working from the bottoms, scoop out the cores. Rub the pears all over with
a lemon half to prevent discoloring. If necessary to make the pears stand
firmly, cut thin slices off the bottoms.
4. Add the pears to the syrup,
which should come up to their stems. If necessary, add cold water. Return
the pot to medium heat and bring to a simmer. Cook the pears until a thin
knife easily penetrates at the thickest point, 15 minutes. Using a slotted
spoon, carefully remove the pears and set on a plate to cool to room
temperature. Reserve the cooking syrup.
5. Using paper towels, pat the
pears very dry. In a microwaveable bowl, heat the chocolate and butter
together in 10 to 15 second bursts until they are melted. Remove and stir
until smooth.
6. To coat the pears, set them
on a greased wire rack set over a plate. Spoon the melted chocolate over
each pear to coat. Let them set in a cool place until the chocolate sets,
forming a shell, 2 to 3 hours.
7. For the sauce, strain 1 cup
of the cooking syrup into a small saucepan and add the remaining 1/2 cup
sugar. (Strain the remaining syrup and reserve to use to sweeten lemonade
or iced tea.) Bring to a boil over medium-high heat. Reduce the heat to
medium and boil until the syrup is reduced by half. Off the heat, add the
coffee. Set aside to cool.
8. Carefully, using your
fingers and a fork, lift the pears from the rack and set each in the
center of a dessert plate. Spoon 2 tablespoons of the sauce around each
serving.
* To make 1-1/2 cups
strong brewed coffee: Measure 1/2 cup Great Lakes ground coffee and 2 cups
cold water into a drip coffeemaker. Brew as directed and cool to room
temperature.
In the year 1763, there were over 200 coffee
shops in Venice.
The heavy tea tax imposed on the colonies in 1773, which caused the "Boston Tea Party," resulted in America switching from tea to coffee. Drinking coffee was an expression of freedom.
In Italy, espresso is considered so essential to daily life that the price is regulated by the government.