January Newsletter

New Year, New Website

We're starting our year here at Multipearl with a brand new website! We are busy at work preparing for its grand unveiling and it will be ready soon! 

Some of the great new features on our website include:

  • Convenient and confidential purchasing ability

  • New and improved pictures of all our items

  • An overall cleaner look and feel to give you a seamless online shopping experience

Mark your calendars and be sure to save time for some online jewelry shopping from the comfort of your own computer!

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Rings in the New Year

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14kt. yellow gold ring set with .18ct. tw. round brilliant cut diamonds. The band measures 3mm. Made in Italy.

Vintage openwork platinum band set with melee diamonds. The band measures 5mm.

14kt. white gold 5.5mm band set with .64ct. tw. diamonds.

18kt yellow gold Italian band set with amethyst, tourmaline, garnet, and peridot, emerald cut stones measuring 4mm appr. Band measures 6mm wide.

Vintage 14kt yellow gold band set with 2mm rubies.

18kt yellow gold band set with one heart shaped emerald measuring 4mm. The band tapers from 6mm to 4mm.


Earrings in the New Year

Front-back sterling silver earrings measuring 16mm and 8mm.

14kt white gold earrings measuring 6mm, pave set, with .75ct. tw. diamonds.

18kt white gold earrings set with 1.90ct. tw. diamonds.

Anna e Alex Minimosaico earrings made with 925 burnished silver, cotton finished with cold polishing technique, passementerie and colored jades.


Recipe of the Month

The perfect simple snack for the post-holiday gatherings: Endive Cups with Artichoke Pesto, Crispy Prosciutto, and Arugula

 

Ingredients

For Pesto:
1/2 cup slivered  almonds, toasted
One 6.5 ounce jar marinated artichoke hearts, drained and patted dry
1/4 cup cream cheese, softened
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon lemon zest
Salt and freshly ground pepper

For the Topping:
2 teaspoons olive oil
7 ounces Prosciutto,finely chopped
1 cup arugula, thinly sliced
4 heads Belgian endive, ends trimmed, leaves separated

INSTRUCTIONS

For Pesto: In a mini food processor, pulse the artichoke hearts with the almonds until finely chopped. Add the cream cheese, Parmesan, and lemon zest and process until a smooth paste forms. Season with salt and pepper.

For Filling: Heat olive oil in a medium saute pan over medium high heat; add chopped prosciutto and saute, stirring frequently, until browned and crisp, about 5 minutes. Transfer to paper towel lined plate to drain.

Assembly: Place one teaspoon of the artichoke pesto into the bottom (blunt edge) of each of the endive leaves. Top with crispy prosciutto and arugula. It’s that easy!

Makes about 24 spears


Drink of the Month

Our New Year's Resolution here at Multipearl is to drink healthier. To that end we love this lime and basil-heavy drink: the Garden Gimlet

 

INGREDIENTS

  • 8 Oz. Gin.

  • 1 C Simple Syrup

  • The Juice of 6-8 Limes (approx 1/2 C).

  • Handful of Fresh Basil.

  • Splash of Soda (optional).

  • Ice.

Instructions

Muddle most of the basil in a cocktail shaker or big mason jar. Toss in the lime juice, simple syrup, gin, soda and then ice. Place top on container and shake baby shake! Pour into glasses and serve with a wedge of lime and a basil sprig. Drink.

 

Jewelry Tip of the Month

Never return a ring that doesn't fit again! Check out this easy to use ring sizing chart to find your perfect ring size!


Looking forward to seeing all of you in person or on our new website!

You can find all of the gorgeous pieces in this newsletter and many more on this site and in our store. Make sure to check out our new Cherish page, our Pinterest, and like us on Facebook!