When thinking of the decor for our dining room table, I knew that I would want to use table runners, as opposed to full tablecloths, to show off the oak wood. I also knew that I would create my own runners, since the selection at a fabric store is so much wider than what would be available prefabricated. Initially I went to the fabric store thinking that I would make one or two runners to switch out. However, once I started walking the aisles I wanted to grab a lot more options. Ultimately I settled on three unique fabrics to have a good variety, and to be used with different dishes and seasons.
Each runner followed the same general layout: a strip with pointed ends and tassels. I cut out rectangles in each piece of fabric, hemmed around the edges, and then folded the tips in to create the points. Then, I sewed on a decorative edge for a couple of them to give a bit of extra contrast, and created simple tassels for each using string and yarn.
For the first runner, I selected a light blue fabric with an off white pattern that I thought would work well with our main set of casual dishes.
For the second runner, I picked out a light green fabric with a beige leaf pattern. This one compliments our wedding china, which I love to take out for special events, or small gatherings with friends. I decided not to give this one an edge since the pattern has a lot of detail on its own.
For the final runner, I used a light linen fabric with a beautiful embroidered pattern. I gave this one a blue rope edge to give it a bit more color, and created gray tassels to compliment the colors of the stems in the pattern.
Although this one has a lot going on in the pattern, it is perhaps the most neutral of the three for our dining room table. With just a couple of center piece items, this runner makes our table feel complete without being too heavy and cluttered.
Although I may use table cloths in the future for some events, I am very happy to have these new runners to alternate with our decor. Each runner was very simple to make, and I’m so excited to have these options when entertaining.
I love mini desserts – not only are they cute, but you also don’t have to worry about cutting up pieces to serve like you would with an entire cake. For a recent gathering with friends, I volunteered to bring the dessert, and made these little blackberry tartlets. The filling was decadent and creamy, with the hint of acidity from orange zest and a splash of liqueur. The crust was buttery and sweet, and the fresh fruit and bright colors were perfect for springtime.
Ingredients: 1 cup heavy whipping cream, 1 tsp vanilla extract, 8 oz cream cheese at room temperature, 1 cup sugar, 2 1/2 cups fresh blackberries (plus more for decorating), zest of 1 orange, 2 tsp Cointreau, 1 tsp cornstarch, 2 tsp brown sugar, 1 1/2 cups graham cracker crumbs, 1 stick melted butter
Instructions: Combine graham cracker crumbs and melted butter in a bowl, and gently mix with a fork. Make sure that all crumbs have incorporated the butter, and that the mixture isn’t too dry. If you see dry crumbs, add more butter as needed. This should make eight 3 inch tartlets.
Scoop the graham cracker mixture into tartlet pans, and push down on bottom and sides, packing in the graham crackers tightly. It helps to use a tart tamper to really press down and even out the mixture. Once all of the tartlet pans are filled, place them on a baking sheet and freeze for at least 2 hours, or refrigerate for at least 4 hours.
In a small sauce pan add the 2 1/2 cups of blackberries, 3/4 cup of sugar, orange zest, orange liqueur, cornstarch, and brown sugar. Heat over stovetop on medium-low, and let simmer until most of the blackberries have broken down and you have an almost syrup like consistency. Set aside to cool.
Add heavy cream to a mixing bowl, and beat on high for about 5 minutes, until peaks form in the cream. Set aside. Add cream cheese, remaining 1/4 cup of sugar, and vanilla extract to a mixing bowl, and beat for a couple of minutes until ingredients are incorporated and cream cheese is fluffy. Add cream cheese mixture, and cooled blackberry syrup to the bowl of whipped cream, and gently fold in to mix all ingredients together.
Remove tartlet pans from refrigerator, and remove crusts by gently tapping bottoms while holding upside down. Fill each tartlet with blackberry cream, and top with fresh blackberries. Place tartlets back in refrigerator, and chill for at least 30 minutes. When ready to serve dust with powdered sugar, and garnish with small mint leaves.