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
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.
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/