Indigo Spring/Summer 2014 Collection

I was graciously invited to attend a media event at my local Indigo at Chinook Mall in Calgary, AB to see their Spring/Summer 2014 Collection. I jumped at the chance, I am a big fan of this store. I was also able to bring a friend and brought my girlfriend Cheryl to come and have some fun with me. It was a great evening. They gave us little cards to fill out for our wish list and one lucky person got everything they wrote down, made the night so enjoyable!!

When you walk into Indigo you instantly have a warm inviting feeling. It is all about home, family, entertaining, and of course one of my favorites, reading!!

It is so lovely to grab a coffee from the Starbucks and wander the aisles looking for a good read. I, of course, head for the foodie books.

Indigo 2014 by Noshing With The Nolands (Small)

I did pick myself up a new read called Provence 1970 about Fisher, Child and Beard and the reinvention of American Taste. Can’t wait to sink my teeth into that one!!

Indigo isn’t just books anymore, it is a lifestyle store in my mind. Bringing all that you need, to you in a one stop shop!! Look at all this amazing product. I love the big glass containers, heavenly!!

Indigo 2014 by Noshing With The Nolands (3) (Small)

This looks like such a great book!! Don’t you just love summer!!

Indigo 2014 by Noshing With The Nolands (4) (Small)These are a great idea for a hostess gift, monogrammed cheese boards!!

Indigo 2014 by Noshing With The Nolands (5) (Small)

Look at all the amazing wooden serving dishes. I would love one of each please!! Okay, a dozen of the placemats!!

Indigo 2014 by Noshing With The Nolands (8) (Small)

Entertaining made easy is all about what is on these shelves!!

Indigo 2014 by Noshing With The Nolands (7) (Small)

Marimekko is a fantastic Finnish design company that has the most gorgeous of prints!!! Add a little color to your table with these gorgeous napkins!!

Indigo 2014 by Noshing With The Nolands (6) (Small)I have a real thing for tableware, I could never have enough. Look how pretty blue and spring-like these are!!

Indigo 2014 by Noshing With The Nolands (10) (Small)To go with the tableware are these lovely napkins, perfect to make your Easter table bloom!!

Indigo 2014 by Noshing With The Nolands (11) (Small)

Little pretty hors d’oeuvres were passed around for us to nibble on, plus chocolate and a lovely lemonade.

Indigo 2014 by Noshing With The Nolands (12) (Small)

Thinking of dad for his big day coming up? Here are some ideas!!

Indigo 2014 by Noshing With The Nolands (9) (Small)

This was my favorite out of all of the items because who doesn’t Love Weekends!!

Indigo 2014 by Noshing With The Nolands (2) (Small)

Come on by your local Indigo and see all they have to make your home bright and beautiful. There are also loads of baby, kids and fashion accessories plus lots more.

Mouth Watering Mondays – Mini Cinnamon Pull-Aparts

Looking back at April of last year, Ken was in the kitchen and creating these amazing Mini Cinnamon Pull-Aparts. These would be perfect for the Easter long weekend, for guests to have a delicious breakfast or snack.

They are like a fresh cinnamon bun packaged up like little eggs and so fun to pull apart. Kids and adults would equally love these just as much!!

Mini Cinnamon Pull-Aparts by Noshing With The Nolands

I hope you try some and have the best Easter ever!!! Click HERE for the recipe.

Easter Cups with Lemon Curd and Cream

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

This little Easter dessert evolved from a project that my boss had asked me to make, Val from BonBon Break magazine. She wanted me to make a little woven egg using candy melts and a balloon. You blow up the balloon to the size just larger than an egg. Spray it with  cooking spray and run a thin stream of chocolate in a woven pattern all over the egg. Once it has dried you pop the balloon and you can fill them with candies. Well, it looked good, great idea and off I went.

EPIC FAIL!!!! This is what I ended up with.

Epic Fail by Noshing With The NolandsClearly that project was scrapped but I had all the candy melts still, in pretty Easter colors so I came up with this idea. I had seen chocolate cups done like this on Foodgawker eons ago. I thought I would try these filled with delicious lemon curd and whipped cream!!

Blow up balloons to desired size and dip repeatedly in melted colored candy melts (microwave 30 seconds at a time and stir in between). You can spray the balloons with cooking spray first but they did come out for me with out it. Set them on wax paper to harden. The amount of chocolate you use will depend on the size of the balloons and how many you make. Pop the balloon when harden and carefully remove.Leave a little candy melts for repair if needed, mine were thin on the bottom but I just painted on some chocolate so there wasn’t a hole.

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

Make your lemon curd and fill the cups dividing evenly for 6. The recipe was perfect for 6. You can make the candy cups in the morning and the lemon curd and then just assemble prior to serving.

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

These turned out to be so fun and festive for Easter. I loved making them. Amber helped also and enjoyed eating them!!

Whip one cup of whipping cream until stiff and just before serving top each cup and add seasonal Easter sprinkles!!

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

5.0 from 2 reviews

Easter Cups with Lemon Curd and Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A fun Easter treat with fresh lemon curd and cream!!
Ingredients
  • 3-4 lemons
  • 1½ cups sugar
  • ¼ pound butter, room temperature
  • 4 large eggs

Instructions
  1. Zest three lemons finely, making sure not to get the white pith. Juice to get ½ cup lemon juice, you may need one more lemon. Mix the zest and sugar together. In a standup mixer with a paddle attachment cream the butter and then add the zest sugar mixture. Add the eggs one at a time, and then add the lemon juice. Mix well to combine.
  2. Pour the mixture into a saucepan and cook over low heat until thickened, approximately 10 min., stirring constantly. It should coat the back of a spoon and should thicken just below simmering.
  3. Remove from heat and place into a bowl. Cover with plastic wrap directly on the curd so a skin will not form. Refrigerate until ready to use.

Recipe adapted from Ina Garten on the Food Network

Easter Cups with Lemon Curd and Cream by Noshing With The Nolands

Mouth Water Mondays, Pretty in Pink Lemonade

April is a time we start to entertain again with Easter and maybe even a baby/wedding shower!! This lovely lemonade would refresh a large crowd for any of these events and it a pretty pink color for Spring!!

Pretty in Pink Lemonade by Noshing With The Nolands

We all love this lemonade and it is a sure fire hit with my daughter and her friends. It can easily be made alcoholic with the addition of gin or vodka!! Click HERE for the recipe!!

Roasted Asparagus with Roasted Garlic and Almond Vinaigrette

Today we have Roz with us whom I know through #SundaySupper and has a great site over at La Bella Vita Cucina. Look at what she made a couple of Sundays ago, Fontina Polenta with Sauteed Porcini Mushroom, my heavens that looks good!!

I would love for you to follow her on Facebook, Twitter, Pinterest, Google +Instagram and Bloglovin.  I now give you Roz and her wonderful springtime recipe!!

 

Ciao to all of Tara’s wonderful readers!

What an honor for me to be asked to guest post on Noshing with the Nolands!  When Tara requested that I prepare and write about a spring-themed recipe, I knew exactly what I wanted to focus on!
Gosh, aren’t we all just so ready for spring this year?  We sure are and we live in the South!  I’m just itching to start digging in our gardens!
Some of the first veggies that sprout every spring in my garden is asparagus!  Oh so yummy, we usually pluck the spears right out of the soil, brush them off, and plop them straight into our mouths.  Nothing could get any fresher or flavorful than that!
If you haven’t tried roasting your veggies, than you really need to experience the intensified flavor that roasting (or grilling) brings to food.  And nothing is easier or faster than roasting asparagus and garlic!  Your kitchen will be filled with the aroma of garlic as you prepare the table for your family and guests!
So without further chit-chat, let me give you this super easy, super-delicious, super-fresh, spring-themed asparagus!
And as we say around our table before digging in, “Mangia!”
Thank you once again to Tara, for kindly allowing me to say hello to all of you and to share a recipe with you!
Roasted Asparagus with Roasted Garlic and Almond Vinaigrette
Roasted Asparagus with Roasted Garlic and Almonds
 
2 Tbsp olive oil for baking pan
1 bunch fresh asparagus, trimmed, rinsed, and dried
4 large cloves of fresh garlic, minced
3 Tbsp. extra-virgin olive oil
1 Tbsp. freshly squeezed lemon juice
¼ cup slivered almonds
Salt and pepper
Italian seasoning
Set the oven on “Broil”.
Pour the first amount of olive oil on a rimmed baking pan.
Spread it around with a baking brush so that the surface is nicely oiled.
Lay the asparagus on the pan.
With your hands or utensil, roll the asparagus in the olive oil to completely core.
Sprinkle the minced garlic all over the asparagus.
Sprinkle the slivered almonds all over the asparagus and garlic.
Season with salt and pepper or your favorite Italian seasonings.
Mix the olive oil and lemon juice and drizzle over everything.
Roast on ‘broil’ for approximately 10 minutes, keeping a close eye on the asparagus so that it is not overcooked.
Enjoy!