Here are some of the highlights of the Sniff or Treat Halloween Tea Party that occurred yesterday afternoon. Hopefully the sights and the stories will convince you to be among our guests next time (if you happen to live or visit in the erea).
But first of all, let me announce the lucky winner among the guests who signed the guestbook - who will receive a 5ml travel roll-on perfume oil of Black Licorice perfume.
We numbered the guests based on the order they signed the book, and than got Random.org to pick them. The lucky winner is guest no. 8, who's no other than (drum roll)...
Congratulations James, I hope you will enjoy the sweet smell of Black Licorice and come to many more parties!Black Forest cupcakes (left) and Spider Eggs (right) which really are almonds covered with dates and rolled in roasted black sesame seeds.
Pomegranate tarts, with strawberry creme fraiche or lime curd; and fig tarts in a match-cream cheese filling.
Pumpkin tarts with lavender-orange shortbread crust.
Blue Cheese & Concord Grapes scones, Fennel & Golden Sultana scones, served with Devonshire cream and various jams and preserves, such as:
Bluebarb by Karin Brauch of Preserved BC Sunshine
(created with Vancouver unsprayed rhubarb, wild Cloverdale blueberries and married with a hint of Okanagan white wine).
Spiced Eggplant Confiture
(I made them myself based on a Morrocan recipe)
Raspberry Jelly by Naturally Rooted
Tea sandwiches: in the picture you see the tarragon-orange-fennel tea sandwiches, made with organic cream cheese and freshly grated orange zest and tarragon herb, and finely sliced fresh fennel bulb.
We also made cucumber-wasabi sandwiches, carrot-ginger, and deviled-egg-salad ones.
Fresh Mission figs and homemade biscotti (anise-almond; chocolate-hazelnut)
Kurogoma cupcakes, with black sesame cake and a matcha-cream-cheese frosting.
Hulnejan (the witche's brew)
Roses et Chocolat
Lapsang Suchong (ArtFarm)
And last but not least - the presentation touched on the connection between the spirit world and incense and plant essences; how incense was and still used to communicate with the spirit world and with loved ones that passed away, and smelling some of the essences of resins and woods used from ancient times for making incense: opoponax, myrrh, frankincense, costus, agarwood and more. We also smelled cade oil, which has a smoky, camp-fire scent and is similar to the Lapsang Suchong we drank in the party. And lastly, we burned a Japanese Kyara incense stick (the highest quality of oud) of the kind that is burnt on a daily basis in home-shrines for the family ancestors, and myrrh resin because of its connection to earth and embalming the dead in Egypt.
And below are some pictures of the guests at the party: