After Giving Thanks "Remix" Party

So we've stuffed ourselves with turkey and cranberry sauce til we couldn't eat anymore. But no Turkey Day left overs in our house! As planned, we followed through with our Remix dinner. After Thanksgiving, a few friends came over for a festive (left over) dinner party. I know.... left overs doesn't sound so appetizing so I "remixed" it with fresh ingredients, and created a festive atmosphere. I'm telling you, with candle light and shimmering decor,left over food was the last thing on our guests minds. ;-) We kept a fall theme going with "remixed" maple leaves, nuts,and gourds. In lieu of the up coming holidays, I added a bit of sparkle by using a gold and silver palette. Check out our decor. And let me just mention, for the most part with the exception of the serveware,candles, and spray paint, it was FREE, found in my backyard! Take a look...
Candles floating in water sprinkled with shredded gold leaves


Golden "remixed" nuts and leaves




Remember my window sill fall decor? Here it is "Remixed"... Gourds

Happy Thanksgiving!!

I want to wish you all a Happy Thanksgiving!! Thanks to all of my readers who continue to inspire, and motivate me to maintain Fete Fanatic throughout the year. I'm so grateful. Enjoy your time with your loved ones and Give Thanks!

Image source here

After you gave Thanks....

So, what will you do with your Thanksgiving leftovers? Turkey sandwiches for lunch maybe? I'm thinking of having a few folks over to help us polish off what's left. But, how do you invite guests to eat your dinner left overs? I plan on remixing our Thanksgiving menu with fresh ingredients. No turkey scraps and gravy drippings at this party. So yeah.. an After GivingThanks Dinner "Remix" Party it is! So do you think, anyone would join us for a remixed meal? :-)

Looking for sweet treat ideas for Thanksgiving? Head on over to Amy Atlas' blog for some great inspiration. Here's a snippet of what you'll find over there.

Turkey Cookies


Pilgram hat cupcakes

Cranberry Decor

It's the time of year again. I'm thinking cranberries, but not sauce. Think creative use. Add some holiday flair to your party by trying one of these ideas.

Left photo.. Remember my cool bowls post over the summer? Here's the holiday translation.. use cranberries! This would be a simple DIY project that will be a hit at your party.
Top Right.. How easy are these place cards. Simple fill a pretty glass with cranberries and and a card.
Bottom right.. simple cranberry centerpiece.
Get more cranberry decor ideas at Parents.com

Candy topiaries

Eye catching candy topiaries would be a great addition to your sweets table.
Those with a sweet tooth, get your toothbrushes ready for this one!

Photo source lrt events

Photo source HGTV

Photo source wedding by color

"FreeForm" Cheesecake

This couldn't wait for Foodie Friday to roll around. It's a must try now recipe. YUM! The fruit makes it a bit guilt free, don't you think? Just a bit. ;-)
FreeForm Cheesecake.. poured over fresh fruit!

Recipe and photo fromFood Network
Ingredients
12 ounces cream cheese, at room temperature
Pinch salt
2 whole lemons, zested and juiced
2 tablespoons almond liqueur
4 eggs, at room temperature
1 cup sugar
32 ounces mascarpone cheese, at room temperature
To serve:
6 to 8 cups fresh fruit, cut into bite-size pieces
1/2 lemon, juiced
4 tablespoons sugar
Directions
In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and almond liqueur. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.

Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally. The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes. The temperature will continue to rise to 180 degrees F and then cool gradually. If desired, strain the sauce through a fine sieve.

Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately.
8 to 10 servings