Pretty table! I'm guessing everyone is there by now. Check in when you can ladies. Have great time!!

David

I wish I was there with you. I'll bet you all are having a great time.

I can't wait to see more pictures and hear about the food.

Alexa you set a beautiful table.

Have fun but not too much.

Tracey

Lovely table Alexa! You guys must be just about done...we need more info!

Well our luncheon was a wonderful success. The company was great and the food was scrumptious. Here is an album of pictures. Please ignore the fat lady dressed in red!
Joann

Here is a link that might be useful: Philly Area get together

Hi folks, I am home. Joann, how did you ever get those pictures posted so quickly??

The afternoon was so lovely. Thank you, Alexa. Your house looked and smelled like heaven. Your boys are darling and Dave is a keeper, for sure. Anyone who takes pictures with four different cameras with no whining is a rare find.

Thanks for the directions to the gas station, which I found with no problem. I then got home without any "side trips." The sky was sooo beautiful as I was driving back -- the perfect ending to the perfect day.

I did stop at Home Depot to buy pine roping for the fence. I thought I would die of exposure to the cold and wind. Lord, it was cold. The checkout guy in the nursery area didn't have a bar code reader and had to type in every number while all the customers were freezing to death.

Si I home safe and sound and now ready to head over to Mom's. It's always good to catch up with her but all I really want to do is stay home. I am not in the least bit hungry (in fact I'm stuffed) and I don't want to go out in the cold again.

Anyway, more details later and I'll post my pics.

Pam

Glad you two made it home safely and I hope Susie and Lpink post soon so we all know they are safe and sound too.

Here is what we feasted on - promises all around that recipes will be posted!

Crostini with Sun Dried Tomato Jam
Bruscetta
Carrot Ginger Soup with Coconut Roasted Shrimp
Shrimp Cocktail
Mufuletta Pasta Salad
Scones wtih Blueberries and Cranberries
Warm Fruit Compote
Crustless Cranberry Tart
Stilton with Apricots

It was a lovely afternoon and I really enjoyes seeing some old friends and meeting some new ones. There was lots of interesting conversations and it never ceases to amaze me how a common thread like cooking can bring together such diverse people with so many varied interests.

Thank you all so much for braving the iffy weather! We missed the ones who couldn't make it and certailny hope next time your schedule will allow you to join us all.

Alexa

Here's the recipe I used. I used Peach Schnapps instead of the cointreu and I used the smaller cans of fruit. The cherries were tart pitted cherries not the bing cherries it called for.The recipe came from Cooks.com

BAKED FRUIT COMPOTE

1 (1 lb. 13 oz.) can peach halves
1 (1 lb. 14 oz.) can pitted apricots
1 (1 lb. 13 oz.) can pear halves
2 (1 lb.) cans pitted bing cherries
1 c. frozen raspberries or strawberries, defrosted
1/8 c. cointreau
Brown sugar
Cinnamon
Lemon
Butter

Drain fruits, retain liquid. In a large casserole, layer each fruit, sprinkling each layer with brown sugar, cinnamon and lemon. Dot with butter. Sprinkle with cointreau. Bake 45 minutes at 350 degrees.
Mix together 3/4 cup fruit syrups and 1/3 cup cornstarch. Add to baked fruit and bake for 15 minutes more.

Serve hot or refrigerate until ready to use and reheat 10 to 15 minutes at 350 degrees.

This is great served hot with poultry or as a fruit dessert, with or without, ice cream. Serves 12.

I am still stuffed!!
I actually made it home in just a little over 35 minutes and yes the sunset while driving along I95 was amazing...leadfoot HAHA!! I was cruising at about 70 and cars were flying past me!!

I had a great time!! The crud subsided just in time to enjoy all the wonderful tasty treats.

Alexa is a charming host!! Her home was so warm and inviting I felt right at home. The boys are adorable!!
Dave was charming as well and quite a wiz with all sorts of cameras LOL!!

Frank said next time he wants an invite too LOL...I left him home to fix a broken tile in the basement/family room area.
I told Frank about how we talked about the Tropicana and he suggested perhaps a get together in AC!! I always thought Cape May would be a cool place to gather but I had never entertained the idea of Atlantic City!!
With the economy they are practically giving rooms away for free...something to think about eh??

I had to make supper for the Fam and now I am off to church...so my pics may not be up till tomorrow sometime.

Thank you Alexa...I had a blast!! Thank you to Joann, LPink and Pam-your treats were SOOOOO GOOD!!

Cheers!
Susie

Hey can we have names to go with the CFers in the group photo? Sounds like a GREAT get-together! Kudos to the DH!

Sorry it took me a little longer to check in, I had a longer drive, plus I had some work stuff to deal with right after I got back. Still working actually, but I snuck a peek in here. Joann, you are a whiz for posting those pics! All I can say is DITTO to everything that has been posted so far--WONDERFUL HOSTESS and family, wonderful food, wonderful company. It was definately one of the best meals I have had in a long, long time!! Yumminess from every conceivable point, including Alexa's classy china! It's been a good long while since I have sipped coffee from a china cup, it was very enjoyable! I love entertaining so this seemed like a special treat to me, to be able to enjoy this time with my dear CF friends. So nice to meet Joann too, she's a very on-the-ball cool lady! And Alexa is one lucky lady, her hubby is a peach with a great sense of humor, and the boys are cuteness defined! Of course Dedtired and Susie are also incredible woman that I admire!

Here was the recipe I made, which I got from Alexa actually. I was very rich! And I made it in the pie plate I got from San too!

Crustless Cranberry Pie
1 Cup All Purpose Flour
1 Cup Sugar
1/4 Teaspoon Salt
2 Cups Fresh Whole Cranberries
1/2 Cup Chopped Walnuts
1/2 Cup Melted Butter
2 Eggs Beaten
1 Teaspoon Almond Extract
Preheat oven to 350 degrees. Grease 9 inch pie pan....(I used Pam)
Combine flour, sugar, and salt. Stir in cranberries and walnuts and toss to coat.
Stir in melted butter, beaten eggs, and almond extract. Spread the batter into prepared pie pan.
Bake 40 minutes or till toothpick inserted comes out clean. Serve warm with whipped cream or ice cream.

Lpink's notes: I used vanilla instead of almond extract since I didn't have almond extract. I also used 3/4 cup of toasted walnuts because I really like nuts. This is like a very dense cake.

IDing the faces in the photo.....

Right to left

Lpinkmountain, Susie_Que, Ghoghunter, Dedtired, Moi

Alexa

Carrot Ginger Soup with Coconut Roasted Shrimp
HEALTHY
ACTIVE TIME: 30 MIN
TOTAL TIME: 45 MIN
SERVES: 6
The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.
ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper
directions
Preheat the oven to 425. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
NOTES One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.

**********************************************************
Crostini with Sun Dried Tomato Jam
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 45 min Level:
Easy Serves:
4 to 6 servings Sun-Dried Tomato Jam:
1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Crostini:
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

For the Sun-dried Tomato Jam:
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.

For the Crostini:
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
Place the soft goat cheese in a small bowl. Stir in the thyme.
To assemble:
Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

Great pics especially of the five of you! I'm so jealous of your time together but I have had the pleasure of being entertained by Alexa's and know what you mean about her being a fabulous hostess.

Your right about Dave and the kids too, great family!

PS: Thanks for all the recipes!

I bet you all had a wonderful time as everything looks so delicious with a lovely table setting and good companions. I was able to recognize you all by name without looking at your list Alexa! I had seen your cute new hairdo before your photo disappeared from your site the day you posted it. So the only one I didn't know was Joann, but she gave herself away by telling us she was the lady in red LOL.

I'll be cutting and pasting those recipe too!
Thanks for posting it all.

SharonCb

Hi again. I'm back at work, where the you-know-what has hit the fan. Sigh. I am grateful for the lovely afternoon yesterday, a real break in life's craziness.

I got as far as getting my pics onto Tinypic last night and will post them tonight. I am so glad to have the recipes, because the food was truly out of this world. I couldn't pick a favorite. Each thing I tried I thought, oh this is the best.

More later.

Pam

Oh, I made Ann T's Scones. I made bluberry and raspberry. I didn't freeze the raspberries hard enough so they got stirred into the scones more than I would have liked, however freezing the fruit is a great tip.

I know this has been posted many times, but for the record, here's Ann T's Scones:

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.

Home Cookin Chapter: Recipes From Thibeault's Table

How nice that you ladies were able to get together at Alexa's for an afternoon of food and fun.

Alexa, you set a beautiful holiday table. Just lovely.

Love your new haircut and the colour. I was surprised though, I was still looking for a blond.

Ann

How wonderful! I am always tickled when there are forum get togethers, it brings us--well, together! The menu is intimidating to me but I'm not as accomplished as you all are.

Muffalletta Pasta Salad, did I miss this?

Alexa, that's one beautiful table and everything looks delicious. Oh, and I LOVE the hair!

Laurie, you look great. Well, everyone does.

I'm sure you all had a great time, with good food and better company. I love get-togethers....

Annie

Yes Susie, post the muffaletta (sp?) pasta salad recipe, or at least give us an idea of what was in it, especially the dressing. I could not stop eating it. I'm like Dedtired though, I couldn't say what dish was my favorite because everything was outstanding in its own way. I will definately be making all of these dishes again!

It was so funny when I arrived at the party, I was a little disoriented about who was who, because the last time we got together Susie was a redhead and Alexa was a blonde!! :) But both their hair colors did look great, once I got used to it! It's been too long!! It was such a treat for me to get out since I have been holed up at work for months.

Great to "meet" you Joann and Pam! Good to see you again Susie and Pink. Alexa, wow, love the hair and I know you are a great host for a gathering. Hope Dave told a few jokes...he is a cool guy for sure. Thanks for sharing your afternoon, pics, and recipes with us! I guess there wasn't time for a side trip to the shop in New Hope...LOL!

David

Hi all...I went back to work as well and it was a pretty easy day. Everyone asked me about the food!!
(even a few customers)

About my hair...I am a natural blonde. I've been playing with hair dye since I was 18 LOL when my blonde got a tad mousey...Been all over the color wheel and finally decided to just keep in a light blonde since it blends better with the grey-but that may change!!

LPink...I will do my best with the measurments for the salad.

Muffaletta Salad

1 lb box barilla mini bow ties
1 C red bell pepper
1 C green bell pepper
1 C carrot
1 C onion
1 C jumbo green olive
1/2 C celery
1/2 cup red radish
1/2 cup tomato
1/2 cup black olive
1/2 lb boiled ham
1/2 lb genoa salami
1/2 lb pepperoni
1/2 lb sharp provelone
1/2 cup packed parsely
1 jar muffaletta relish
3/4 cup evo
salt and pepper

Boil pasta in a large stock pot until not quite done. Drain and dress with 1/4 cup evo. Meanwhile slice all the veg into thin bite size strips about 1 inch. Add to the pasta and toss.
Chop the meat and cheese into thin bite size strips about 1 inch. Add to the pasta and vegetables. Toss.
Chop parsley and add to bowl. Toss

In a seperate bowl add entire jar of muffaletta relish to the remaining evo and gently whisk. Pour over salad and toss to coat.
Add salt and pepper to taste.

Variation: add a few dollups of mayo to the muffaletta relish...Made it both ways and fam like the no mayo version better.

disclaimer-I use a store bought muffaletta relish and it is spicy...not over the top but does pack a kick!!

Here is some recipes I have found....

OLIVE RELISHES
These olive relish recipes are the most sought after by my catering and winery
customers. Incredibly savory, I serve these primarily as a spread on crackers or
toasted baguette slices, but they are a staple in my refrigerator for a variety of dishes.
Don't be afraid of the anchovy - even anchovy haters love these relishes.
Toss some in a pasta salad, use as a pizza topping, serve with leftover grilled meats
for lunch or use as a sandwich spread.
The muffaletta relish is the one we always serve in the Tasting Room and can be enjoyed with any of our red wines.

Muffaletta
The Creole-New Orleans relish that is the base for muffaletta sandwiches. Layer deli meats, cheeses, roasted peppers and the muffaletta on a crusty French roll. Or just spread on crackers and enjoy!
3 cloves garlic
1 2 oz. can anchovy fillets in olive oil
4 cups pitted canned black olives, drained
1 1/2 cups gardiniera ( Italian-style pickled vegetables available in grocery stores)
1/2 cup extra virgin olive oil

In a bowl of food processor fitted with a steel blade, mince garlic cloves. Scrape down
sides of bowl. Drain the pickled vegetables and discard any hot peppers. Add the
vegetables and the anchovies with their oil to the bowl and pulse until very fine.
Add the pitted olives and pulse again until very fine dice. Add the olive oil and
blend until the mixture is a charcoal brown color and all traces of black olive specks
are gone. You may add a little more oil if necessary.
Refrigerate in plastic food container. Makes about 4 cups. Keeps in refrigerator 2 weeks.

Note: If all ingredients will not fit in food processor at one time, you may process the ingredients in batches, then mix all together in another mixing bowl or plastic container. This is especially helpful when you double or triple the recipe.

Recipe by Jane O'Riordan, Domaine de la Terre Rouge

Muffaletta Sandwich Recipe

Ingredients
New Orleans-Style Olive Mix

2 cups chopped pitted green olives with pimientos (10-ounce jar)
3/4 cup chopped black or kalamata olives
2 tablespoons chopped celery
3/4 cups chopped carrots
1/2 cup chopped cauliflower
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red pepper
2 tablespoons capers
1/4 teaspoon celery seed
1 1/2 teaspoons dried oregano
1/2 teaspoon dried rosemary
3/4 teaspoon coarsely ground black pepper
1 1/2 tablespoons white wine vinegar
3/4 cup olive oil

Sandwich:
1 loaf round Italian bread
1 to 1 1/2 cups olive mix
1/4 pound sliced mozzarella cheese
1/4 pound sliced provolone cheese
1/4 pound lean ham, thinly sliced
1/4 pound hard salami, thinly sliced
1/4 pound mortadella, thinly sliced (can substitute good quality
bologna)

Instructions
1. To prepare olive mix, combine all ingredients in a large mixing bowl.
Stir well. Spoon into a 1-quart jar with lid. Refrigerate about 1 week
before serving. Will keep almost indefinitely in the refrigerator.
2. To prepare sandwich, slice Italian bread evenly in half. Spread olive
mix on both halves. Layer cheeses and meats evenly on top. Place two halves of sandwich together. Slice into wedges. Serves 8.

Recipe by Brooks Hamaker, "Relish the American Table," Feb. 11, 2007.
Nutritional Information
Per serving: 370 calories, 22g fat, 45mg chol., 20g prot., 24g carbs, 1g
fiber, 1220mg sodium.

Cheers!
Susie

p.s. I would be happy to send a jar of muffaletta relish that I use...let me know. I usually buy a few at a time!!

Okay, here are my pictures. As long as I took them I may as well post them and I hope there aren't too many repeats:

Alexa serving the Ginger Soup:

Alexa's table, with food:

Me oh my, I love Lpink's Pie:

Us! Alexa, Pam, Susie, LPink, and JoAnn in the front.

Here are the scones I made, wrapped up and ready to go to their new homes:

We had fun! I am so happy to have these recipes.

Looks like a great get-together -- good friends and good food. Sorry I couldn't join you this time.

How nice! Alexa I didn't get to see your first "red" pic - I approve! And Susie I did not recognize you - you cut off your long hair! Nice to see you all.

Susie -- where do you get the muffaletta relish and what's it called?

Alexa -- the salsa appetizer you served was so good. Is there a recipe or (even easier) did you purchase somewhere I could get it?

Sorry more of you couldn't have joined us.

It sure looks like it was a wonderful afternoon! The food looks great and your house and table look equally good. I had thought of trying to come meet ya'll, but my wife was on vacation last week and we were trying to get some stuff done around here. Maybe next time. Smiles.

Wow, what a beautiful group of friends!

I am envious that you all live so close you can do this kind of thing!

Thanks for sharing. Alexa you set a gorgeous table! And I am copying these recipes, too! LOL

Linda

Hi Girls! Great to see you all - I would have loved to be there. I almost didn't recognize the redhead :) You look great!

Susie, Thanks for the recipe. I hope it was a copy and paste; I won't want you to have to type all that.

The cranberry pie look better than mine did. Maybe I didn't use enough cranberries.

Yeah, I tossed in a handful more than the recipe called for 'cause I just love those red berries!

The food looks wonderful and so do you ladies. Thanks for the recipes I cant wait to try them. I think I'll make the cranberry pie for the girls at work.

Hopefully CC, Woodie and I can make it to the next get together.

Tracey

Dedtired - that tomato stuff is actually the bruscetta mix I bought at Genuardis supermarket. I do not know what they put in it, but it really doesn't matter what time of year it is (or how ripe the tomatoes aren't LOL) it is always really good.

Thanks for all the wonderful coments everyone! It was a great day :-)

Alexa

How fun! I just love seeing these threads. Good friends, good food, what else do you need?

Tracey

It looks and sounds like a wonderful time was had by all. Thanks for sharing.