"It takes a village" & From Duane's Kitchen

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  It takes a Village

             You have heard the wisdom of the old adage, "it takes a village" - well, at Gordons it takes Team Gordon to create the magic! Duane and I have invested in the most extraordinary selection of jewellery for our clients, bringing in highly sought after and coveted brands from across Canada and around the world! Gordons’ clients rely on their familiar sales advisor to help navigate the extensive possibilities to best fulfill their desires with Hearts On Fire, Tacori, CanadaMark, Maevona, Gabriel & Co. Stephen Webster, Ponte Vecchio, Lazare, FireCushion, Madani, Les Georgettes, Italgem, Midas and more...

Rosanne Gardiner is the Head Buyer here at Gordons, a tremendously important position. Rosanne delivers the magic on special orders, along with researching trends and bringing only the most important finds to Gordon’s displays for our clients each season. Preparation is a key component in bringing the right products to the counter and it takes time, and brilliant foresight to be ready with just the right mix of Platinum, yellow, rose and white golds - along with gorgeous silver and fun metals for treasure and heirloom seeking clients. 

Platinum is the most noble of metals and highly sought after throughout generations. Currently, the choice or preference in whether to suit your style wearing yellow, rose or white gold, is highly subjective. Chic and fashionable white gold collectors are now adding a rose gold layer to their repertoire. Other fashionistas are becoming fully engaged in the yellow gold revival and also mixing in a white or rose gold layer!

Layering is in vogue and chic; take note of this fine gold and diamond choker necklace, paired with a draping cascade of favourites. Multipurpose items hold a position of high importance to each of us in the thought that "if I can wear it a lot, it’s worth more to me", and holds genuine intrinsic value.

We invite you to revisit the classics, as classics are timeless and true at Gordons. Clients walk into Gordons and ask for Tacori, a brand that delivers on bringing our Gordons’ clients a contemporary heirloom; in this, Tacori rules! Handcrafted the old fashioned way, and having the touch of forty hands, Tacori is made in California and adorns the engagement finger of many of our brides. Tacori and Gordons have a new VIP treatment for our Tacori couples, this being Tacori Journey’s; coupling travel with your Tacori purchase! 

Duane and Rosanne were recounting just why Gordons sells so many engagement rings here in London and why people travel distances from Montreal, Toronto, Hamilton, Stratford, Kincardine and Windsor to purchase their engagement rings with us, and summary analysis indicates it is because of the breadth of selection, price and exceptional service here at Gordons. We are so honoured and proud to be the number one destination for bridal couples and provide these couples with engagement rings they are proud to wear for the rest of their lives! 

Gordons has been honoured as a Hearts on Fire (HOF) Hall of Fame member, our glowing badge of pride, made possible only by our clients’ desire for this superlatively cut diamond - and they asked for it by name! We are very thankful for the loyalty of our clients and the success this has brought to our business.

As you celebrate the special occasions in your life we invite you to visit Gordons! We are here to serve up the most delectable treasures in diamond jewellery! For truly edible treats visit our Gordons’ blog, where we share just how well paired good food and jewellery are for your life celebrations in this month’s issue of "From Duane's Kitchen". Written by Loretta Gordon-Bock CEO Gordons Gold Jewellers. We hope you enjoy this delicious recipe by Duane!

“Nona loves Duane’s Bruschetta”  

Bruschetta

3 Roma Tomatoes Cored & Diced ¼ cube

½ Med Sweet White Onion Diced ¼ cube

1 Clove of Garlic Finely Chopped

½ Cup of Finely Chopped Basil

¼ Cup of Finely Chopped Parsley

¼ Olive Oil

1/3 Cup of Fresh Graded Parmesan Cheese

 

                Mix the above ingredients together in a bowl. Spread this on top of a baguette or flat bread and place in the oven at 375 degree Fahrenheit. Cook for 12-15 minutes or until edges of bread start to brown. Remove from oven, cut to serving size pieces and drizzle with balsamic glaze. Plate and serve. 

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Pearls of Wisdom & Flourless Chocolate Torte

 Pearls of Wisdom  

By Loretta Gordon-Bock

When you enter Gordons Gold Jewellers, you will be immediately captivated by our display of birthstones. June is celebrated by both alexandrite and pearl. Rare and precious alexandrite exhibits the phenomena of colour-change. Often described by gem aficionados as “emerald by day, ruby by night,” alexandrite is the very rare colour-change variety of the mineral chrysoberyl.

Originally discovered in Russia’s Ural Mountains in the 1830’s, it is now found in Sri Lanka, East Africa and Brazil. This fine material is exceptionally rare and valuable, and the level of colour-change affects its overall value. As illustrated, a single stone's change in colour can range from deep purplish-red to intoxicating bluish-green.

As the second birthstone for June, the luxurious pearl is associated with wisdom and has long been a customary gift of femininity and birth - a true sign that spring has arrived! It is also a time of year when foresight is essential at Gordons Gold Jewellers. This is the point where trends and sought-after colours are set in motion, and by design are ordered for trend-ready clients and Christmas displays. It seems unusual to be enjoying lovely spring weather, while also thinking of and preparing for our clients’ gift-giving needs in December.

Additionally, the spring finds Duane putting thought into what to give at Christmas from his kitchen. Every year, he plants a small garden to nurture through the spring and summer months, consisting of various basil plants, like pepper basil, purple basil, lemon basil, sweet basil and sage, along with other herbs, and his choice selections of peppers and jalapenos. Each spring, this measure of effort goes into foodie gifts for his family.

Planting now, Duane knows just what he will be preparing at harvest. His hot sauce and dried rub are processed as a labour of love and thoughtfulness. Duane also visits farm roadside markets to supplement his small garden's yields, as we have a growing family of rabbits that enjoy nibbling in our garden each year. Thus, I remind Duane to plant enough for us, and the rabbits too!

After daily nurturing, weeding and watering his small patch of green, Duane is fully invested in the fruits of his labour, and his resulting hot sauce and dry rubs are favourite family treats.

Planning is essential - enabling Duane to harvest and clean every hot and sweet pepper, before gently placing them overnight in his smoker over wood chips of choice blends of mesquite, hickory, apple and cherry woods. After a length of time to reach the desired appeal, these smoked peppers are blended with ciders and vinegars to evolve, and then strained making use of every component. The highly-sought-after “liquid heat” is strained and bottled as Duane's hot sauce, while the valued solids are meticulously dried, ground to a fine powder and sieved to use neat or added to Duane's dry rub.

Duane’s attentiveness to his garden, as well as his goldsmith bench, is incredibly prolific. This same attentiveness is shared by all dedicated Gordons team members who take great care in preparing for your gift-giving all year through!

 

To discover some of this month’s exciting items of jewellery, and see what’s new from Duane’s Kitchen, visit our website and blog at www.gordonsgold.ca.    

 

Below this article is a mouth watering dessert to kick start your summer, something sweet from all of us here at Gordons Gold, we hope you enjoy it as much as we did ! 

 

FLOURLESS CHOCOLATE TORTE 

FLOURLESS CHOCOLATE TORTE  

Ingredients

12 oz. chopped bittersweet chocolate

1 cup of heavy cream  

½ cup of butter

4 large eggs 

¾ cup of sugar 

1 ½  oz. of strong coffee

1 tsp. vanilla  

 

          Preheat oven to 225 F. Spray an 8 inch spring form pan with cooking spray and line the side and bottom with parchment paper and cover the outside with foil. Put chopped chocolate, butter, cream, and coffee in double boiler at medium heat. Slowly whisk together once the chocolate and butter is melted. When this is all blended together remove from heat and allow to cool. In a mixing bowl combine eggs, sugar and vanilla and beat until it almost doubles in volume. Slowly fold egg mix in cooled chocolate mix, 1/3 at a time until fully blended making sure it stays airy. Pour into spring form pan and place in the center of the oven for 2 ½ to 3 hours, test with a tooth pick to check that it’s done. Let cool at room temperature for 1 hour and refrigerate for 3 or 4 hours before serving.

 

Garnishes

Raspberry coulee and whipped cream

1 package of fresh or frozen raspberries that have been thawed out, pour into a blender with a ¼ cup of sugar and puree, pour through a fine sieve to remove seeds transfer to a bottle and chill. 

Gemological Institute Of America | All About Gemstones. (n.d.). Retrieved May 29, 2017, from https://www.gia.edu/

EMERALD

May's birthstone is EMERALD! Which is a bluish green to green variety of beryl, a mineral species that includes aquamarine. 

        Emerald 4.42ctw set with 2.15 ctw Diamond 18k white gold bracelet by Gregg Ruth.     DID YOU KNOW: -Ireland is the Emerald Isle. -Seattle in the US State of Washington, is the Emerald city.   -The colour green is known to relieve stress and eye strain.   EMERALD: The first known emerald mines were in Egypt, dating from at least 330 BC into the 1700s. Gem experts differ on the degree of green that makes one stone an emerald and another stone a less-expensive green beryl. Some people in the trade tend to give the name "emerald" to any green beryl coloured by chromium. But to most gemologists, gemological laboratories, and coloured stone dealers, it is more correct to call a stone green beryl when its colour is "too light" for it to be classified as emerald. Even among that group, however, there's a difference of opinion about what's considered "too light." At Gordon's Gold we are are a part of The American Gem Society  and we only consider an exact degree of green to truly be an Emerald. We have breathtaking stones from Emeralds to Alexandrites, we have something for everyone.                          Visit: Gemological Institute of America Inc. for more information.     "Gemological Institute Of America | All About Gemstones." GIA. N.p., n.d. Web. 04 May 2017.

        Emerald 4.42ctw set with 2.15 ctw Diamond 18k white gold bracelet by Gregg Ruth.  

 

DID YOU KNOW:

-Ireland is the Emerald Isle.

-Seattle in the US State of Washington, is the Emerald city.  

-The colour green is known to relieve stress and eye strain.  

EMERALD: The first known emerald mines were in Egypt, dating from at least 330 BC into the 1700s. Gem experts differ on the degree of green that makes one stone an emerald and another stone a less-expensive green beryl. Some people in the trade tend to give the name "emerald" to any green beryl coloured by chromium. But to most gemologists, gemological laboratories, and coloured stone dealers, it is more correct to call a stone green beryl when its colour is "too light" for it to be classified as emerald. Even among that group, however, there's a difference of opinion about what's considered "too light." At Gordon's Gold we are are a part of The American Gem Society  and we only consider an exact degree of green to truly be an Emerald. We have breathtaking stones from Emeralds to Alexandrites, we have something for everyone.  

                       Visit: Gemological Institute of America Inc. for more information.  

 

"Gemological Institute Of America | All About Gemstones." GIA. N.p., n.d. Web. 04 May 2017.

From Duane's Kitchen

When you're welcomed into Gordons Gold Jewellers, you will soon share a conversation with co-owner Duane Bock regarding one of his many passions – from cooking to scuba diving to jewellery creation. As an award-winning jewellery designer, and creative in The Goldsmith Shop, Duane is a driving force with his masterly-crafted items of jewellery. Among his favourite gemstones are diamond, alexandrite, and Paraiba tourmaline.  He also has a passion for a family of gemstones called Corundum, which include the sapphire and ruby. Corundum varietals are sourced in many colours. While the red variety of corundum is ruby, sapphire comes in almost every colour. 

Corundum is mined in many places around the globe with some varieties mined only in one or two regions like the rare Padparadscha Sapphire. Duane is a great admirer of this often-reddish orange sapphire, which up until more recently was mined exclusively in Sri Lanka. Sapphire and ruby vary in value and as with all gemstones - colour is paramount! The quality of cut and clarity also play important roles in establishing the value of corundum as well as carat weight and market demand. Exquisite specimens of corundum are available in a range to suit many tastes and budgets.

In light of valuation and full disclosure, the industry offers a number of industry accepted treatments to help enhance a stone’s appearance; although an untreated sapphire is still preferred. With its plethora of colours, natural sapphire is highly prized and sought after. Duane advises that lab-created sapphires as well as synthetics which are sold in some markets should not be seen as viable options when one desires a rare and precious gem.

Corundum is an exciting accent or feature in jewellery due to its hardness. While diamonds are at the top of the list on the Mohs hardness scale, being rated at 10, corundum is rated at 9 on the scale. What hardness means to the wearer is that corundum will stand up to daily wear and endure when compared to softer gemstones.

With the demand and interest in coloured gemstones on the rise, Duane has recently introduced a new brand of natural sapphires at Gordons Gold called Sorbet Sapphire™. Offering only untreated sapphires, each sapphire is considered a piece of art to be treasured and admired. Once a sapphire by Sorbet Sapphire™ is sold, it is gone forever! I invite you to come by our showroom and view these unique wonders for yourself.

Gem collectors and connoisseurs compete for Duane’s time as our "Gem Visits" are sessions filled with passion and knowledge. With budding interest, children are also eager to get in on the stone collecting game. That is why each visit usually entails a mound of uncut corundum at which time Duane allows children to hand select their very own uncut stone to take home to begin their own gemstone collection.

When Duane is not busy immersed in his gem visits, you will find him working on another of his passions; creating unique one of a kind jewellery pieces for his clients. Most creations are completed working alongside the client through various stages of the design process. By experiencing these steps, the client enjoys the journey almost as much as the final creation.

Duane’s creativity process first begins by designing the jewellery in his mind, with the individuality of his client as inspiration. He then sketches his design onto paper and hand carves wax models the old-fashioned way. Once the creation is cast into precious metal, using the wax investment technique, Duane mounts gemstones in his one-of-a-kind designs.

Duane has been the recipient of multiple Canadian national design awards. As such, many clients commission him to “create something remarkable” and are always delighted when they pick up their unique piece of jewellery.

When Duane has some time away from the store, he is an adventurous traveller and an amazing foodie – two passions that go well together in inspiring his amazing creations in the kitchen.  Just as Duane has a process for creating unique jewellery pieces, he is just as creative in his cooking creations. He starts with an extensive grocery list and can often be found by his friends in the aisles of the grocery store choosing those special ingredients for his dishes. Duane has an amazing ability to recreate a recipe he has enjoyed on his travels, all without following a recipe.

 

This months we're featuring a Lamb Sirloin with Hazelnut Hollandaise Sauce, from our table to yours we hope you enjoy yet another amazing creation by Duane! 

 

                               Lamb Sirloin             With Hazelnut Hollandaise Sauce                                      For 2   LAMB SIRLOIN (RACK OR LEG OF LAMB) ¼ CUP FRESH ROSEMARY LEAVES 3 CLOVES OF GARLIC 1/3 CUP EXTRA VIRGIN OLIVE OIL ¼ CUP BUTTER 2 EGG YOLKS 1 OZ. FRANGELICO LIQUEUR PINCH OF GARLIC POWDER SALT AND PEPPER 1 TSP FINELY CHOPPED BASIL               Rinse off lamb and pat dry, season with salt and pepper and place into a large zip bag. Put rosemary, garlic and olive oil in food processer and puree to a paste, then pour over lamb, rubbing it over all sides. Put large zip bag with the lamb in it in the fridge for a couple of hours. Place lamb on a rack in a shallow roasting pan, insert a digital thermometer into lamb and place in a 400 degree pre-heated oven for 5 minutes, then lower temperature to 325. Prep your vegetable and potatoes or rice.  You have about 20 minutes before the lamb sirloin reaches 140 degrees internal temperature. Remove from oven and tent in foil for 10 minutes. Internal temperature will rise to 145 degrees (med rare). Slice the lamb and tent in foil again until sauce is done. Place your sides on warm plates and return to warm oven. While the lamb is resting, in a double boiler at medium heat place butter, and a pinch of salt and pepper. When melted add whisked Frangelico liqueur (hazelnut liqueur) and egg yolk, then whisk continually until it thickens. (Hint: If it starts to separate add a small amount of cold water.)  Remove bowl from heat. Plate lamb and drizzle sauce over the lamb and serve. We hope you ENJOY!  

                               Lamb Sirloin

            With Hazelnut Hollandaise Sauce

                                     For 2

 

LAMB SIRLOIN (RACK OR LEG OF LAMB)

¼ CUP FRESH ROSEMARY LEAVES

3 CLOVES OF GARLIC

1/3 CUP EXTRA VIRGIN OLIVE OIL

¼ CUP BUTTER

2 EGG YOLKS

1 OZ. FRANGELICO LIQUEUR

PINCH OF GARLIC POWDER

SALT AND PEPPER

1 TSP FINELY CHOPPED BASIL

 

            Rinse off lamb and pat dry, season with salt and pepper and place into a large zip bag. Put rosemary, garlic and olive oil in food processer and puree to a paste, then pour over lamb, rubbing it over all sides. Put large zip bag with the lamb in it in the fridge for a couple of hours.

Place lamb on a rack in a shallow roasting pan, insert a digital thermometer into lamb and place in a 400 degree pre-heated oven for 5 minutes, then lower temperature to 325. Prep your vegetable and potatoes or rice.  You have about 20 minutes before the lamb sirloin reaches 140 degrees internal temperature. Remove from oven and tent in foil for 10 minutes. Internal temperature will rise to 145 degrees (med rare).

Slice the lamb and tent in foil again until sauce is done. Place your sides on warm plates and return to warm oven.

While the lamb is resting, in a double boiler at medium heat place butter, and a pinch of salt and pepper. When melted add whisked Frangelico liqueur (hazelnut liqueur) and egg yolk, then whisk continually until it thickens. (Hint: If it starts to separate add a small amount of cold water.)  Remove bowl from heat. Plate lamb and drizzle sauce over the lamb and serve. We hope you ENJOY!

 

From Duane's Kitchen

                Jacy and Duane sat down and discussed Aquamarine, which is March’s birthstone. Aquamarine is part of the Beryl family, with a Mohs’ hardness of 7.5-8. Aquamarine comes in light blue, blue, and blue-green, and is also known as water of the sea because of it sea water colours. Stop by Gordons Gold Jewellers today and see our wide variety of Aquamarine gemstones along with many other beautiful gems.

This month we’re featuring delicious Mussels in a White Wine Herb Sauce! We hope you enjoy it and check back next month for another exquisite recipe by Duane.  

 

                       Aquamarine oval shape with 0.04 ctw of Diamonds                                                 10k white gold ring

                       Aquamarine oval shape with 0.04 ctw of Diamonds  

                                              10k white gold ring

 

Mussels for Two

In White Wine Herb Sauce

 

2 LBS. FRESH MUSSELS

3 CLOVES OF GARLIC FINELY CHOPPED

½ LARGE SWEET ONION COARSELY CHOPPED

1 CUP OF WHITE WINE

½ CUP OF BUTTER

1 SMALL CUBANELLE PEPPER FINELY CHOPPED

¼ CUP OF FRESH PARSLEY ROUGHLY CHOPPED

½ CUP OF FRESH BASIL ROUGHLY CHOPPED

½ TSP CHILI FLAKES GROUND

1 TSP FENNEL SEEDS GROUND

FRENCH BAGUETTE SLICED (FOR DIPPING)

 

Fill sink with about 2 inches of tap water. Dump in mussels. Check for broken mussels that are open and won’t close when tapped, and discard. Put the good mussels in a bowl and place in the fridge. 

Use a large 8-10 quart pot. Put in butter, onion, garlic, pepper, fennel and chili. Place pot on stove at medium heat and stir for about 5-6 minutes. Add wine and raise heat to high, stir in basil and parsley. When it comes to a boil carefully pour in mussels and put on the lid. Let it cook for 8 to 10 minutes. Carefully pour mussels into large heated bowl and serve as a meal for two or as an appetizer. Don’t forget the baguette and enjoy! 

 

From Duane's Kitchen

Creativity and Passion Drives Gordons Gold
By Loretta Gordon-Bock

If you pop into Gordons Gold Jewellers, you will soon share a conversation with co-owner Duane Bock regarding one of his many passions - from cooking to scuba diving to jewellery creation. As an award-winning jewellery designer, creative in The Goldsmith Shop, Duane is a driving force with his masterly-crafted items of jewellery.

Duane’s favourite gemstones include Diamond, Alexandrite, Paraiba Tourmaline and Sapphires. Most creations are completed working alongside the client through various stages of the design process. By experiencing these steps, the client enjoys the journey almost as much as the final creation.

Gemstones and individual clients inspire Duane’s creativity, and his process begins by first designing the jewellery in his mind, then sketching onto paper and hand-carving wax models the old-fashioned way. Once the creation is cast into precious metal, using the wax investment technique, Duane mounts gemstones in his one-of-a-kind designs.  

Recognized for his work, Duane is the recipient of multiple Canadian national design awards. As such, many clients commission him to “create something remarkable” and are always delighted when they pick up their unique piece of jewellery. This trust in his creativity amazes Duane, and he feels honoured when a completed item fulfills the client’s dream!

Duane is also an adventurous traveller and an amazing foodie – two passions that go well together. In fact, travels and adventures are Duane’s inspiration for the kitchen. Just as he uses a creative process for jewellery design, Duane also establishes one for his cooking creations. He starts with an extensive grocery list and is often found by his friends and clients in the aisles of grocery stores discovering new additions to the cartful of fresh fruits, vegetables, seafood and cuts of meat. Yet, Duane never follows a recipe, always creating as he alters the ingredients from a recipe, until it no longer resembles it.

This month we’re featuring yummy Blackened Sea Scallops in Lemon Cream Sauce, and we hope you will enjoy making it as much as sharing it with great friends.

 

Blackened Sea Scallops

 In Lemon Cream Sauce

For 2
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Recipe

Scallops

8 Sea Scallops

1 Tsp Butter

I Tsp Olive Oil

1 Tbsp. Paprika

¼ Tsp Salt

¼ Tsp Pepper

Rinse scallops under cold water and pat dry. Sprinkle the salt, pepper and paprika on both sides of scallops and return to fridge. Prep garnishes, take core out of Roma tomato and dice, cut Cubanelle Pepper in half and remove cap, veins and seeds. Slice tube of goat cheese into 6 discs.

In large skillet add butter, lemon juice, honey, garlic, white wine, tabasco, salt and pepper. Simmer on medium heat until it begins to thicken, then reduce heat to low. Grill or char cubanelle pepper then place on plates and keep warm in oven at 250C. In a skillet at medium high heat, add butter and olive oil and sear scallops 2 to 3 minutes per side. Add cream to sauce, return to medium heat and stir until it begins to thicken. Pour sauce on warm plates then place scallops and garnishes and serve. 

Garnish

1 Large Roma Tomato

1 Cubanelle Pepper

1 Small Sleeve of Goat Cheese

Lemon Cream Sauce

1 Lemon Juiced

2 Tbsps. Butter

1 Clove of Garlic Finely Chopped

¼ Cup White Wine

¼ Cup Heavy Cream

½ Tsp Tabasco

Please let us know how you enjoyed this latest creation by Duane!

Top Choice Award

Gordons Gold has been nominated for a Top Choice Award! Visit this link http://topchoiceawards.com/vote/ to vote for us. Search for our name in the nominee field. Voting is open until February 1st.

Top Choice Awards is an International Marketing Research Company, providing social market insights and customer satisfaction analysis and solutions.                                                             

Each year, they conduct a public survey that gives people like you the power to choose the Top Choice Award winners in your city. The survey acts like a bridge between you and the businesses and professionals you know and love, allowing you to support your favourites and giving you the opportunity to provide anonymous feedback to help their business.