Thursday, April 9, 2009

Inspired By Tulips


Welcome to another great Tablescape Thursday hosted by Susan at Between Naps On The Porch. If you haven't visited her beautiful site, please take a peek and feast your eyes on more wonderful tablescapes.
http://betweennapsontheporch.blogspot.com/

Nature is my palette

Beautiful. fresh and happy. The perfect start to any meal.

A casual outdoor brunch. Simple pleasures.

Beautiful pumps by J Crew that will surely command attention.

Florida's finest sporty their pink.

This arrangement is very inexpensive. The tulips can be pick up at the grocery store. Consider using drinking glasses for the vases. I would stick to clear glasses but mix and match the style.

Spring has sprung with the lively combination of pink and yellow.

Breathe new life into your old china. Broken pieces of Royal Albert china repurposed into beautiful jewelry.

Daisy Pink Crystal Chandelier

This adorable pink and yellow crystal chandelier with a sweet design is from The Gracious Home and is perfect for any room in your home.



A French Porcelain Candle Snuffer in the form of a Tulip,

Circa 1850

The snuffer is in the form of a pink and yellow tulip flower with the curved green stem forming the handle.


Luscious Lemon Tart

Yield

Makes 8 servings

Ingredients

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 2 (4-oz.) white chocolate bars, chopped
  • 1 (8-oz.) package cream cheese, softened
  • Lemon Curd
  • 8 lemon candies
  • Caramelized Sugar Spirals

Preparation

1. Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.

2. Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.

3. Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

4. Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.

5. Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.

6. Arrange lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon candies.

Lemon Mousse Tart: Prepare recipe as directed through Step 4. Beat 2 cups heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.

Till next time, Happy Decorating

9 comments:

Christi @ A Southern Life said...

The lemon tart sounds yummy. Very pretty pics.

Linda said...

Very pretty photos. We have a big tulip festival going on just north of us in the Skagit Valley of WA state this month. I love tulips.
Linda Q

Marie Anne said...

Breathtaking. I love the tulips, the snuffer, and oh my, a recipe too?

Kathy's Red Door Welcome said...

That tart does, indeed, look luscious! I adore the tulips. The photos are so beautiful . Thanks for sharing. Have a very Happy Easter.

Chandy said...

Very cool photos of every subject! Happy Thursday!

marty39 said...

All the pictures are just gorgeous. So pretty and I love the recipe. Hugs, Marty

Smilingsal said...

Beautiful colors and ideas.

Linda/"Mom" said...

* What beauuutiful tulips~~~ the colors are breathtaking! Thank you! Linda *

Kathleen said...

Hi Kathleen M..
It all looks good! The table is lovely, and the pie..oh boy!
Happy Easter..
Kathleen M too!