Vanilla beans are grown in four main areas of the world. Each region produces beans with distinctive characteristics and attributes. Madagascar, an island off the coast of Africa, is the largest producer in the world and the ensuing vanilla is known as Madagascar Bourbon vanilla. The term Bourbon applies to the beans grown on the Bourbon Islands - Madagascar, Comoro, Seychelles and Reunion. Madagascar Bourbon pure vanilla is used in flavoring Gloria Jean’s Madagascar Vanilla Caramel Whole Bean coffee to deliver a creamy, sweet flavor.

Our Madagascar Vanilla Caramel Chillers and Lattes are just the thing when you want a special treat to welcome in the New Year!

With 2006 now in the rear view mirror we’re looking ahead to a robust and satisfying 2007. In fact, we hope you’ve welcomed in the New Year with your favorite latté, cappuccino or whole bean coffee beverage whether at home, in the office, on the road or at your favorite Gloria Jean’s.

In coming issues we will continue to keep you apprised of stories relating new health findings on the consumption of coffee and tea, entertain you with unique coffee features, introduce you to our own cast of characters here at Gloria Jean’s– in our “Characters in Coffee” column–all of this including our showcase of monthly in-store offerings in addition to sharing some of the world’s best recipes for coffee-based beverages and foods you can make at home.

Our thanks to you for sending in your questions and comments to Gloria Jean’s Coffee Companion. As beverage enewsletters go, GJ Coffee Companion has enjoyed very high readership and significant new sign-up rates…a sure sign that its “full steam ahead” for 2007.

Bottoms-up!

Just go to http://www.gloriajeans.com and get your hands on the world’s tastiest coffee beans today!

Welcome to Gloria Jean’s Gourmet Coffees, the largest mall based retailer of specialty coffees in North America. Our first store opened in 1979. Today, there are 149 stores in 31 states with plans to expand annually. Our growth and success depend on our ability to provide the best coffee in the world and the best customer service. We are respected as the leading specialty coffee retailer, specializing in flavored coffees!

At Gloria Jean’s, coffee is our passion. We painstakingly select our arabica beans from only the most discriminating sources, with whom we share a commitment to bring you the highest quality coffee in the world. From bean to cup, nothing is compromised, making Gloria Jean’s coffee the very finest you can buy.

We take our decaf coffees just as seriously as our caffeinated coffees. The Water Processed and Chemical Free Process is used to decaffeinate our origin, blend, and flavor coffees. Now you can enjoy all the flavor you love without any chemicals or caffeine (99+% caffeine free).

I didn’t even realize it but it looks like he’s a regular contributor there - which makes me happy because that means more of his great features.

igourmet 6-lb. Gourmet Basket of Cheese

One thing is for sure about Americans: we love cheese! This collection of 8 incredible cheeses, accompanied by two sleeves of imported water crackers, is packed in a keepsake real copper panier, making its appearance as striking as its concept. The following describes the 8 cheeses that combine to create the ultimate basket of cheese:Royal Blue Stilton: Arguably the world’s greatest blue cheese, this “King of English Cheeses” is well known for its firm, crumbly texture and cheddary, honeyed flavor.Goat Gouda: Henri Willig’s glorious Goat Gouda is the best Goat Gouda around, a tangy, satiny, mouth-watering gem.Crema di Roma: This sheep’s milk cheese is made by Giuseppe Lopez. Sweet and light, this is a marvelous example of cheese made in the countryside just outside Rome. Mahon: Produced on the Mediterranean island of Menorca in the Balearics and ripened in underground caves for at least 60 days. Mahon has a bold, magnificent flavor that is slightly salty and decidedly spicy.Swiss Emmentaler by Emmi: We couldn’t create the ultimate cheese basket without including a Swiss. The Emmentaler cheese-making process is an old tradition using pure cow’s milk and a maturation period of at least four months. Nutty and sweet, enjoy it outdoors while grilling.Red Leaf Cheddar: Made in Canada, our Red Leaf Cheddar is the result of 150+ years of cheddar making expertise. It is aged over 12 months, tangy and quite nutty, with a beautifully sweet aftertaste.Camembert: For those who like it rich and creamy, this bloomy-rinded cheese oozes when cut into and pairs perfectly with crusty French bread.Beemster Classic Extra Aged Gouda: This Dutch masterpiece always finds its way into our specialty cheese collections, and this is no exception. Loaded with hints of butterscotch and nuts, this 18-month aged gem is sure to be the first Dad cracks into and the one he is least likely to share!Each cheese weighs 1/2 pound. Copper basket includes all 8 cheese plus two sleeves of imported water crackers. Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

igourmet 6-lb. Gourmet Basket of Cheese  

A.K.A. Gourmet Grand and Glorious Gourmet

This gift will definitely make a big impression with four overflowing boxes. We have carefully arranged Buffalo Bill’s tortilla chips with a jar of Santa Barbara salsa. Next to these southwestern staples are salami, mustard, Bavarian dill pretzels, biscotti cookies and California almonds. Above these treats rest California Crisps crackers, Jelly Belly jelly beans, Havarti cheese and assorted chocolates. Moving up the ladder is a sinful deluge of Le Grand truffles, Beth’s chocolate chip cookies, English toffee and almond orange biscotti. When they finally reach the top they will find Monica’s buttery vanilla pecan cookies, Ghirardelli chocolate bars and cocoa and a bag of Thatcher’s caramel popcorn.

A.K.A. Gourmet Grand and Glorious Gourmet

1 package(s) Maple Leaf Turkey Breast

in Homestyle Herb Gravy

Directions

Heating Directions Microwave

(1000 Watts)

1. Remove cardboard sleeve and film from microwave-safe tray. Cut pouch with scissors and empty contents into tray provided. Cover with microwave-safe plastic wrap, ensuring at least one corner of the tray is WELL vented to allow steam to escape.

2. Microwave on HIGH for 5 minutes. Carefully remove cover and using tongs turn meat over. Caution while removing from microwave, the entrée is very hot. Sauce splattering or steam release can occur while handling. Do NOT pierce with a fork to turn meat; recover with plastic wrap. Microwave on HIGH for an additional 3 minutes. Let stand for 2 minutes before serving.

Makes 2 to 3 servings.

Total preparation and cooking time: 8 to 10 minutes.

Easy Mushroom Rice

Ingredients

1 tbsp(s) vegetable oil 15 mL

3/4 cup(s) chopped 175 mL

mushrooms

1/2 tsp(s) ready prepared 2 mL

minced garlic

1 Clove OR 1 Clove

clove garlic, minced

1 cup(s) chicken broth 250 mL

1 cup(s) instant rice 250 mL

Directions

In saucepan, heat oil over medium-high heat. Add mushrooms and garlic and sauté for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in rice, cover and remove from heat. Let stand for 5 minutes. Fluff with a fork before serving.

Makes 2 to 3 servings.

Total preparation and cooking time: 10 minutes.

Peas and Tomato Sauté

Ingredients

1 tablespoon(s) vegetable oil 15 mL

2 cup(s) frozen peas 500 mL

12 cherry tomatoes, cut in half 12

2 green onions, chopped 2

1/4 teaspoon(s) dried basil 1 mL

1/4 teaspoon(s) dried oregano 1 mL

Directions

Heat a large nonstick skillet or wok for 2 minutes on high. Lower heat to medium-high and add oil. Add peas and sauté for 2 minutes. Add tomatoes, green onions and dried herbs. Continue cooking for 2 minutes.

Makes 2 to 3 servings.

Total preparation and cooking time: 8 to 10 minutes.

Credit: www.newscanada.com

1 package(s) Maple Leaf Beef Pot Roast in Homestyle Gravy

Directions

Heating Directions Microwave

(1000 Watts)

1. Remove cardboard sleeve and film from microwave-safe tray. Cut pouch with scissors and empty contents into tray provided. Cover with microwave-safe plastic wrap, ensuring at least one corner of the tray is WELL vented to allow steam to escape.

2. Microwave on HIGH for 5 minutes. Carefully remove cover and using tongs turn meat over. Caution while removing from microwave, the entr�e is very hot. Sauce splattering or steam release can occur while handling. Do NOT pierce with a fork to turn meat; recover with plastic wrap. Microwave on HIGH for an additional 3 minutes. Let stand for 2 minutes before serving.

Makes 2 to 3 servings.

Total preparation and cooking time: 8 to 10 minutes.

Garlic Smashed Potatoes

Ingredients

8 mini red potatoes 8

2 tbsp(s) milk 30 mL

1/2 tsp(s) ready prepared minced garlic 2 mL

1 Clove OR clove garlic, minced 1

Salt & pepper to taste

Directions

Cut potatoes in half and cook in boiling salted water for 9 to 10 minutes. Drain and return to pan. Smash potatoes with back of spoon. Add milk, garlic, salt and pepper to taste.

Makes 2 to 3 servings.

Total preparation and cooking time: 10 to 15 minutes.

Green Beans and Bacon

Ingredients

2 cup(s) fresh or frozen green beans 500 mL

1/2 cup(s) chicken broth 125 mL

1 - 2 tbsp(s) Maple Leaf

Ready Crisp Bacon Pieces 15-30 mL

Directions

If using fresh beans, wash, trim and cut into 2-inch (5 cm) pieces.

In a medium-sized saucepan bring chicken broth to a boil. Add beans, lower heat and cook for 3 to 5 minutes until tender-crisp.

Drain well and toss with bacon pieces.

Makes 2 to 3 servings.

Total preparation and cooking time: 10 to 12 minutes.

Credit: www.newscanada.com

6 large bell peppers, any colour combination

1 tbsp (15 mL) water

2 tbsp (30 mL) butter or margarine

1 lb (500 g) chicken breast, cut into cubes

2 1/2 cups (625 mL) water

1 box (227 g) Zatarain’s Smothered Chicken Rice Mix

1/4 cup (50 mL) shredded cheddar cheese

All You Do:

1. Cut tops off peppers, scoop out seeds and place in 2 1/2 qt (2.5 L) microwave safe casserole dish. Add 1 tbsp (15 mL) water, cover and heat on HIGH power for 5 - 7 minutes or until tender-crisp. Let stand, covered, 5 minutes. Remove lid and set aside.

2. Meanwhile, in a large skillet or saucepan, heat butter or margarine over medium-high heat. Brown chicken until no longer pink. Add water and Smothered Chicken Rice Mix. Stir well and bring to a boil.

3. Reduce heat, cover and simmer over low heat for 25 minutes.

4. Remove from heat, stir and let stand 5 minutes.

5. Stuff peppers with rice mixture. Top with cheese.

6. Place under broiler and broil until cheese is melted and golden brown.

Makes 6 servings

Nutrition per serving (1 stuffed bell pepper):

340 cal, 31 g protein, 9 g total fat (4 g saturated fat, 81 mg cholesterol),

33 g carbohydrate, 3 g fibre, 758 mg sodium.

Credit: www.newscanada.com

2 tbsp (30 mL) butter or margarine

1 lb (500 g) chicken breast, cut into cubes

2 1/2 cups (625 mL) water

1 box (227 g) Zatarain’s Smothered Chicken Rice Mix

All You Do:

1. In a large skillet or saucepan, heat butter or margarine over medium-high heat. Brown chicken until no longer pink. Add water.

2. Add Zatarain’s Smothered Chicken Rice Mix. Stir well and bring to a boil.

3. Reduce heat, cover and simmer over low heat for 25 minutes.

4. Remove from heat and let stand 5 minutes. Fluff and serve.

Makes 6 servings

Credit: www.newscanada.com

1/2 cup dried apricots, chopped 125mL

1/4 cup water 50mL

Filling:

1 egg 1

1/2 cup brown sugar, packed 125mL

1/2 tsp vanilla 2mL

3 tbsp Robin Hood All Purpose Flour 45mL

1/4 tsp baking powder 1mL

pinch salt pinch

Base:

2 cups Robin Hood All Purpose Flour 500mL

1/2 cup brown sugar, packed 125mL

1 cup butter, softened 250mL

Preheat oven to 425�F (220�C).

Combine apricots and water in small saucepan. Bring to the boil and reduce to simmer. Cook, covered until all the water is absorbed, about 3 minutes. Remove from heat, uncover and let cool.

Filling:

In small bowl, combine all ingredients. Add cooled apricot mixture and set aside.

Base:

Combine all ingredients. Shape into 1″ (2.5cm) balls. Press onto bottom and up sides of ungreased mini muffin cups. Fill 3/4 full with apricot mixture. Bake in preheated oven, 10 - 12 minutes or until golden and puffed. Remove from oven and let cool in pan, 5 minutes. Remove to cooling rack and cool.

Prep Time: 30 minutes

Yield: 24 tartlets

Baking Time: 12 minutes

Freezing: not recommended

Credit: www.newscanada.com

2 cloves garlic, minced

1 tbsp 15 mL Dijon mustard

3 tbsp 45 mL balsamic vinegar

2/3 cup 165 mL olive oil

1 tbsp 15 mL dried Italian seasoning

1/4 tsp 1 mL salt

1/8 tsp 1/2 mL ground black pepper

Combine garlic, mustard and vinegar in small bowl. Gradually add oil, beating with wire whisk until well blended. Stir in Italian seasoning, salt and pepper.

Salad:

6 cups 1.5 L shredded iceberg lettuce

3 cups 750 mL leftover cooked Butterball turkey

1/3 lb 150 g thinly sliced prosciutto, chopped or substitute cooked bacon slices

8 oz 225 g Swiss cheese slices, chopped

15 oz 425 mL canned chick peas, drained, rinsed

6 medium plum tomatoes, chopped

1 cup 250 mL pitted black olives, sliced

8 green onions, thin sliced (1/2 cup)

1/2 cup 125 mL fresh basil, chopped

Combine salad ingredients in a large bowl. Add 1/2 cup/125 mL dressing; toss to coat. Serve with additional dressing.

Recipe from the Butterball Kitchen (butterball.ca)

Credit: www.newscanada.com