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BREWING THE QUINTESSENTIAL BRUNCH: SUMMER, SUNDAY & STARBUCKS

 SEATTLE, June 2 /PRNewswire/ -- It's hot. Coffee is the last thing on anyone's mind. Or is it? What if someone served you a crisply refreshing, rich and flavorful cup of summer -- over ice!
 Starbucks offers exactly that, with a recipe for summer that makes coffee the drink of choice. Starbucks' seasonal Gazebo Blend(TM) is the quintessential summer coffee -- a fresh and versatile combination of East African varietals, developed specifically for lighter summer cuisine and serving over ice. Available now through Labor Day, Gazebo Blend's delicate natural sweetness, fruit-like aroma and clean, refreshing finish offer the perfect hot-weather experience.
 The blend began with a vision. Winy, bright, crisp, sweet, and a dazzling combination of tastes no one coffee alone can offer. To achieve the desirable balance of flavor, body and acidity for each summer's blend, Starbucks coffee buyer Dave Olsen journeyed into Africa. Conducting exacting experiments with varying percentages of African beans, he chose Zambia for brightness, Burundi for great body and full flavor, and a complement of others from the continent that capture the floral aroma and exotic intensity so unique to coffees from this part of the world.
 A deep, careful roast highlights the essential characteristics of each component coffee. And for late evenings or full-time decaf lovers, this year's Decaffeinated Gazebo Blend(TM) brings the same depth of flavor and sparkling body to each cup. Gazebo is refreshing served hot, fabulous over ice. The perfect ingredient for a summer Sunday brunch, Starbucks Gazebo Blend makes the season. Enjoy!
 Starbucks Coffee Co. is the leading specialty coffee roaster/retailer in North America. To order Starbucks by mail, call 800-445-3428. To receive a free brochure, call or write: Starbucks Coffee Co., 2203 Airport Way South, Seattle, WA 98134.
 The Quintessential Summer Brunch, with Starbucks
 Great for Sundays, or any days: simple, but sophisticated, brunch concoctions. Complement the affair with a dazzling iced coffee drink. A full menu for enjoyment -- delightfully summer, uniquely Starbucks.
 Gazebo Frappe
 1 cup double strength Gazebo coffee (or espresso)
 1/4 cup sugar
 Pour the sugar into the coffee to dissolve. Put into the freezer to cool for about 20 minutes. Pour into a blender and fill with cracked ice. Blend at high speed for 3 minutes until smooth. Sample and add sugar when desired.
 Apple & Cheddar Quiche
 2 cups of heavy cream
 3 lightly beaten eggs
 3/4 cup small chunks of monterey jack cheese
 2 cups granny smith apples; peeled and chopped
 1 tablespoon of finely chopped fresh thyme
 1 teaspoon salt
 1 cup finely chopped and toasted hazelnuts
 Mix all ingredients, and bake at 350 degrees for 10 minutes. Sprinkle top with hazelnuts. Bake for another 20 minutes. Quiche should be somewhat loose in its center when done. Let cool for 30 minutes before cutting.
 If crust is preferred, simply pour mixed ingredients into a partially baked, shallow baking shell. Continue as above.
 Melon & Fig Slices Wrapped in Prosciutto
 1 ripe honeydew melon or cantaloupe
 5 fresh figs
 18 pieces of thinly sliced prosciutto ham
 Split melon in halves. Cut each half into 8 pieces and peel. Slice each piece of proscuitto in half lengthwise, and gently wrap around the melon pieces and figs widthwise. Arrange wrapped figs in the center of serving plate, placing wrapped melon pieces around plate's edge and sprinkle freshly ground pepper on top.
 Pineapple with Mint Leaves
 1 whole, ripe pineapple
 1/2 cup finely chopped fresh mint leaves
 Peel, core and chop pineapple into 1-1/2" chunks. Toss with mint in large bowl and serve immediately.
 Ricotta/Hazelnut Gazebo Pound Cake
 1 pound sugar
 10 ounces butter
 7 ounces ricotta cheese
 10.5 ounces milk
 1 pound and 2 ounces cake flour (sifted)
 .75 ounces baking powder
 1 teaspoon salt
 1 pint milk
 8 eggs
 1 teaspoon vanilla
 1 lemon
 6 ounces toasted/ground hazelnuts
 2 teaspoons fine-ground Starbucks espresso
 3/4 cup triple-strength Gazebo coffee
 Cream butter and sugar together. Add milk and mix together. Add flour mixture, scrape bowl, and mix until incorporated. Put in the remaining ingredients. Mix until incorporated. Fill lined pans and bake at 350 degrees for 20-30 minutes, or until knife blade exits clean. Pour triple Gazebo strength coffee on the loaf as soon as it is removed from the oven.
 Oat Fruit Scones
 8 ounces dried chopped apricots
 8 ounces dried sour cherries
 8 ounces golden raisins
 (soaked for 15 minutes in warm/hot water)
 3 eggs
 1-1/2 cups buttermilk
 3 ounces honey
 1 cup applesauce
 10 ounces rolled oats
 10 ounces whole wheat flour
 10 ounces white pastry flour
 4 ounces brown sugar
 1-1/2 tablespoons baking powder
 1/2 tablespoons baking soda
 1/2 tablespoon salt
 12 ounces butter (salted, chopped and cold)
 10 ounces rolled oats
 In a medium-sized bowl, mix eggs, buttermilk, applesauce and honey. Set aside. In a food processor, add all the dry ingredients (except oats) and the butter. Process until crumbly. Add 10 ounces of rolled oats. Add the wet ingredients. Mix with hands or wooden spoon until just mixed. If too wet, add a pinch more flour. Drain and add dried fruits. Add dry oat mix and combine. Divide into two parts. Press each part into 8-10" rounds. Cut each circle into eight wedges. Wash with cream, egg whites or milk. Sprinkle with remaining oats. Bake 20-25 minutes at 300 degrees.
 IceIt! Starbucks' Summer Drink Recipes
 Coffee lovers take their coffee hot, no matter what the climate. But when the temperature climbs, be daring: cool down, over ice.
 Iced Coffee: The Ultimate Chill
 Which coffee to choose? If you like it, ice it. Gazebo's sweet, crisp taste is ideal; other favorites include any of the Africas (especially Ethiopian Sidamo and Kenya), New Guinea Peaberry, Guatemala and House Blend.
 To Brew: Use the method you prefer; Starbucks recommends a 12-cup French press for ease and full flavor. Whatever you do, do it double-strength: in the French press, start by measuring approximately 1-2/3 cups of coarsely ground coffee for the full 48-ounce pot. Add water, just off the boil and steep four minutes.
 Pour fresh and steaming coffee directly into an ice-filled pitcher. The heat of the brewed coffee melts just enough ice for optimal strength and tremendous flavor.
 Serve over more ice, in a tall tumbler, adding cream and sugar to taste.
 For recipes, refrigerate coffee until needed in a covered glass container, to preserve the aroma and protect the flavor.
 Frosted Glasses
 At least two hours before making drinks, take tall, clear glasses and hold them under warm water until they are thoroughly wet, inside and out. Place glasses in freezer upside down. At least two hours later, take the glasses from the freezer.
 Fill with ice and one of the following drinks!
 Gazebo Frappe
 1 cup double-strength Gazebo Blend
 1/4 cup sugar
 Pour the sugar into the coffee to dissolve. Put mixture in freezer to cool, about 20 minutes. Pour into a blender and fill to top with cracked ice. Blend at high speed for 3 minutes until smooth. Sample! And add sugar if desired.
 Snappy Ginger Cream
 This easy-to-make drink is perfect after dinner in the summertime, offering a refreshing alternative to the traditional coffee and dessert.
 2 cups high quality vanilla ice cream
 2 cups Starbucks espresso or double-strength Starbucks coffee
 1 teaspoon ground ginger
 Place all ingredients in a blender and blend for about 20 seconds. Put into tall frosted glasses filled with ice cubes.
 Cafe Rio
 4 cups hot, double-strength Starbucks coffee
 4 strips orange peel
 3 strips lemon peel
 8 whole cloves
 Brew coffee and pour directly into a glass carafe with all the spices at the bottom. When at room temperature, strain and store (covered) in refrigerator. Pour over ice in tall glasses and serve with milk and brown sugar, if desired. Note: the addition of milk and sugar intensifies those spices, so taste as you go.
 Creamy Mocha
 1 1/2 cups, chilled, strong coffee
 1 1/2 cup Original Chocolate Milk (see recipe)
 1/2 cup crushed ice
 Combine the coffee, chocolate milk and ice in a blender. Whip until smooth. Pour over ice in four glasses, topping with fresh whipped cream and sprinkling with chocolate.
 Original Chocolate Milk
 1/4 cup Starbucks Sweet Ground Chocolate
 2 tablespoons warm water
 2 cups milk
 Mix Starbucks Sweet Ground Chocolate with warm water to make syrup (yield: two servings). Divide syrup into two glasses. Slowly add cold milk, stirring constantly.
 Cool Banana Mocha
 2 cups milk
 2 cups Starbucks espresso or double-strength Starbucks coffee
 1 1/2 tablespoons of sweet ground cocoa
 1 1/2 tablespoons pure vanilla extract
 2 medium-sized ripe bananas, cut into 1-inch pieces
 3 tablespoons granulated sugar
 Place all ingredients in blender. Blend on medium speed until smooth and creamy. Fill four tall frosted glasses filled with ice, pour, enjoy.
 -0- 6/2/93
 /CONTACT: Laura Moix or Lisa McCrummen of Starbucks Coffee, 206-447-1575/


CO: Starbucks Coffee Co. ST: Washington IN: FOD SU:

GT-SG -- SFFNS01 -- 4256 06/02/93 07:33 EDT
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Date:Jun 2, 1993
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