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
IMG_0139.PNG

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.