Napkin, Tablecloth and Tarts

This is a story of making good stuff out of stuff found around the house - napkins, tablecothes and tarts!

Here's what happened.  Last December, I found a remnant of plaid fabric and some gold stripe fabric at designer fabric store, Off the Bolt.  Whipped up a looooong tablecloth for my family Christmas dinner. Isn't it great to have family?!

But now I have a new set of dishes (!) that I want to try out for an engagement party for friends.  So I folded the table cloth in half, put on little round table in front of the fireplace (the looooong table expands from the little round).

Then I wanted napkins to match, so found leftover gold fabric (TIP: never throw any fabric away.  Fold and place in zip lock baggies).

Cut into 18" X 18" squares (I had enough for four).
Turn edges 1/4", press with HOT iron (TIP: Sewing is all about good ironing).
Turn edges again, press and pin corners.

 The first one I made seemed a little too simple.

Let's try some Bernina fancy stitches. Tried out a few on a small sample.Liked the simple geometric one, but this green thread is too bright.  Searched in thread drawer to find one more "sagey."

Number 46, my simple Bernina (I paid way too much for it years ago and just bought a Brother machine for future daughter in-law for a tenth of the price and it does all the same stitches!) But the Bernina is a work horse, heavy and dependable.

Get sewing!

Tablecloth needed the same stitch but, it seemed to go on forever.  I changed the bobbin twice during the project.

Then onto the table!  Set the table with my new dishes and added the tarts my husband made the night before for our little engagement party!  (I left them in their tins for the pictures because I will put them back in the fridge to continue to chill.)  Recipe to follow!

FRESH FRUIT CHEESECAKE TARTS

Chef Kerri Allen

Yields: Four 6" Tarts

• 1 recipe pastry dough
• 1 (8-ounce) pacakage cream cheese, softened
• 1/2 cup sugar
• 1 teaspon lemon zest
• 2 ounces semi-sweet chocolate, melted

Topping:

• Fresh strawberries, kiwi slices, blueberries, raspberries and mandarin oranges

Glaze:
Apricot jam, warmed

Directions:

• Prehat the oven to 350 degrees F.
• Prepare pastry dough into tart pan and blind bake (fill with hard pinto beans) for 10-12 minutes, until very lightly browned.  (Save warmed pinto beans in a baggie to be used another time.)  Set aside to cool.
• Brush inside pastry with melted chocolate (melt in microwave, stirring every 10 seconds) and chill until set.

For the filling and topping:

• Beat the cream cheese, sugar, and zest together unitl smooth.
• Spread over the cooled crust.
• Cut the kiwi into 1/4" slices and arrange fruit as desired.  Cluster the blueberries in the cent of th the tart. 
• Fruit order is your choice.

For the glaze:

• Warm apricot jam until thin.
• With a pastry brush, glaze the entire tart.

Finish:

• Keep the tart in the refigerator.
• Remove about 15 minutes before serving.
• Add a dollop of whipped cream.

Enjoy!

Dishes: Home Laughlin Eggshell Georgian Made in U.S.A. 1952 (Ebay purchase)
Silver Flatware: Reed & Barton Sterling Grande Renaissance (Wedding gift from grandparents)
Water goblets: Home Goods
Champagne Flutes: Cut luster flute glasses (Amazon Central Chef)

Bird Centerpiece:  Home Goods

Candle sticks: Hand Forged Everlast Aluminum

Salt Cellars and spoons: (Pasadena Rose Bowl Flea Market)

Tablecloth and napkins:  MADE THEM MYSELF!