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SmellyBlog

Tier 3: Rosemary Cheese Scones


Scones, originally uploaded by So Misguided.

These are basically my dad's classic scones (no sugar!), with some of the buttermilk substituted with plain cottage cheese, about 1/2 cup of grated cheddar cheese, some chilli pepper, fresh rosemary leaves and ground pepper and salt.
I served it with clotted cream, and caramelized onion marmalade which is warm and deeply flavoured with a tad of cinnamon (this was a gift from a friend and I can't think of a better pairing for it!).

Espionage Tea Party June 13th

You are secretly invited to my upcoming tea party, which is themed around Espionage - both the scent and the profession ;-)

Tea Selection:
Lapsang Suchong
Lavender Earl Grey
Milky Oolong

Other beverages:
Gin & Oolong
Irish Tea (Assam with Whiskey)

1st Tier: Savouries
Eggplant Wraps with Goat Cheese & Fig Pesto (pine nuts & walnut oil)*
Polenta with basil & tomato**
Smoked Salmon with Dill Cream Cheese & Capers Tea Sandwiches
Curried Egg Salad Sandwiches
Apple & Smoked Cheddar Tea Sandwiches

2nd Tier: Scones
Savory Cheese Scones with Rosemary & Chives
Served with Devonshire Cream and Onion Marmalade

3rd Tier: Sweets & Treats
Espionage Truffles (50% cocoa dark chocolate with smoked salt and Hendricks gin)*
Vanilla Tarts
Flourless Espresso Cake*
Chocolate & Orange Blossom Madeleines

* Wheat free
** Wheat and dairy free

1pm doors open
3pm presentation: The Secrets of Masculine Scents
Most men let the women in their life choose their scents for them (girlfriend, wife, sister...). This presentation will encourage you to take charge of their olfactory world and pick a scent that truly represents who you are without worrying too much about what everyone else is thinking. You will discover it is not nearly as important as you may have thought!
And for the ladies who will be eavesdropping through the keyhole, we will give some surprising tips about how to use your espionage skills to pick the right scent for a man in your life, even if you hardly know him.
3:30 Espionage treasure hunt with prizes!
4:00 Private studio sale

- Don't forget to bring your false ID, recording devices and the microfilm with the secret code. You know the one I'm talking about...
To RSVP for the party, please email/call or on the Facebook event page.

You can also you can get your tickets online here ($10 per person to cover my cost of supplies for baking all the above-mentioned goodies!). It will charge you $3 online plus $7 at the checkout for "shipping".
Please note: You will be reimbursed for the $10 if you make a purchase at the studio for $10 or more.
Upon receipt of the payment, you will be emailed the secret password that will allow you entry to the tea party.

Hanami Tea Party


It's all in the details..., originally uploaded by Ayala Moriel.

This weekend was dedicated to the Vernal Equinox and welcoming spring with a flower-viewing tea party aka Hanami. Hanami is the Japanese flower-viewing parties, taken place under blooming trees in nature as well as urban Japanese gardens everywhere during the sakura peak blooming season.

From a very young age, I had high regard to Japanese culture and everything Japanese seems to possess such refinement and poise. My mental vision of hanami comprised of geishas and samurai (or just modern day people dressed up in kimono and obi) writing haiku poetry on rice paper under the cherry trees, playing the koto and performing chado ceremonies. I could not have been more far than the truth: Hanami is for the most part a picnic under the cherry trees, where everyone gets completely drunk with sake. An outdoors happy hour of sorts. The most popular spots for Hanami get packed pretty quickly, so companies and offices send their rookie employees to go early in the day and reserve a good spot while the more senior staff keep getting work done till the end of the day. By than, I heard, the rookies are quite thoroughly drunk and can be easily made fun of for the rest of the evening…


Spontaneous Hanami Picnic on Bute street, originally uploaded by Ayala Moriel.

The custom of drinking sake under the cherry trees originates in Shinto (the native religion of Japan) tradition of making a sake offering to the spirit of the trees during the sakura blossom season.


The weather was a fickle spring day, not nice enough to do a picnic (which is how a hanami should be celebrated!). And in any case, drinking outdoors is illegal in Vancouver and I did not want to get into trouble with the authorities so I would have felt really guilty if it was a beautiful picnic day and had to keep everyone indoors for my tea brewing and perfume sniffing!

Ambiance

In my Japanese sachet..., originally uploaded by Ayala Moriel.

I love creating ambiance with small details, which sometime I can get carried away with. The napkins, for example, were almost too pretty to use (they are made of pearlescent paper!). I also burnt a Japanese ume incense before the guests arrived, and they could even smell it from the hallways. Another part of the ambiance was flowers, and lots of them. Including a giant bouquet of hyacinth which ended up in the guest bathroom because otherwise no one would have been able to smell the perfume or taste their teas and food without thinking about hyacinths! They are so strong.

The Flowers



Camellias, originally uploaded by Ayala Moriel.

Did you know that Camelias are from the same family as tea?

The flower arrangements, like the incense, create an ambiance. I didn't think I will be able to get the flowers I need in a flower shop, so I just picked them up myself all over the West End. I even got scolded once by a passer-by's "you're not suppose to". But I felt that since I was doing this for my guests, it's still part of sharing the community's flowers and I didn't really feel guilty at all (I don't normally roam around the neighbourhood picking up flowers after all, the most I would do normally is steal their soul by taking a photo).

I tried to keep it all quite minimalistic, a-la-ikebana, which I no very little about and was happy with the result. It was my modern and personal interpretation of the season and I also incorporated some botanical symbolism into it (more about that later though!).


Early B-Day Gift, originally uploaded by Ayala Moriel.

One of the tea party guests was so thoughtful and sweet: she noticed on FB that my b-day is only two days away and got me a bouquet of my favourite flowers: freesias!


Magnolias, so fragrant and surprisingly spicy. Unfortunately they wilted a little faster than I hoped (the same evening as picking...).


Hyacinths, originally uploaded by Ayala Moriel.

The Menue


Tea Tray, originally uploaded by Ayala Moriel.

1st Tier: Sushi & Savouries

Ume-Shiso Sushi, originally uploaded by Ayala Moriel.


Tea Tray, originally uploaded by Ayala Moriel.

Ume-Shiso Sushi
Avocado & Japanese Pickled Ginger Tea Sandwiches
Ginger-Carrot Tea Sandwiches
Cucumber-Wasabi Tea sandwiches
Kosho (Hot Green Pepper & Yuzu paste) Tea Sandwiches

The ume-shiso sushi was something I tried last summer at the sushi bar in K-Mart (the Korean market on Robson street, which is also where I get the perfect bread for the tea sandwiches). I wanted to order from them a bunch for the party, but they stopped making them (it is not exactly shiso season yet, so that's understandable). Thankfully, the konbiniya (aka Japanese convenience store on Robson) had some fresh shiso leaves, so I was able to try to mimic what the restaurant did (total failure, because I always put too much rice in my rolls, and also the seaweed would have gotten too soggy by the time the guests arrives; so I stopped myself after one roll). Instead, I invented these little nigiris, using the rice molds in Tamya's sushi kit. I filled them with some ume paste and black sesame seeds, and wrapped them in shiso leaf, which remained fresh and pretty for hours.

As for the sandwhiches - the avocado is drizzled with yuzu juice to prevent it from discolouring. I've really enjoyed the tea-time-meet-Japanese cuisine adventure!

2nd Tier: Scones
Buckwheat Scones & Povidel (Eastern European Prune butter)

Buckwheat scones, originally uploaded by Ayala Moriel.

I tested these prior to the party with three different condiments/jams - ume (sour plum) paste (see above) and cherry & carnation jam, and povidel (prune preserve). The last choice seems to complement the buckwheat the best so that's how they were served in the end.

3rd Tier: Sweets

Tea Tray, originally uploaded by Ayala Moriel.

Sakuramochi (Cherry Blossom pastries)
Charisma Truffles - with matcha, spearmint and jasmine
Hanami Truffles - with ground tonka bean, lotus, tuberose and magnolia
Black Sesame Shortbread Cookies
Torti di Grano Saraceno (Northern Italian buckwheat and almond torte with raspberry filling).

The Teas


DSC09930, originally uploaded by Ayala Moriel.

First guests at the tea party are experiencing the white tea blend.

Sake and a fine selection of teas were served, including white, green, oolong and black teas.
More about the teas in the following post about the spring-welcoming tea ceremony.

Aphrodisiac Tea Party + Contest and Giveaway


Here are some pics from the Aphrodisiac Tea Party yesterday, as promised. It was the most attended tea party in my history of tea party hosting; yet thankfully there was enough tea (and cups!) for everyone. Food seems to always be over abundant, but this time nothing was gone to waste...

The photo above is of aphrodisiacs stored in a Valentine cookie box, and these are the dry raw aromatics - ambrette seed, rose petals, tonka bean, costu root, ambergris, pink peppercorns and a nutmeg; we smelled the essential oils and absolutes as well; and we also smelled essences such as myrrh, jasmine, tuberose, East Indian sandalwood and labdanum.

Some interesting stats: we had a total of just over 30 guests; we brewed about 15 liters of tea, eaten 5 loaves of bread (made into delicious tea sandwiches), 19 cupcakes, 12 mini cheesecakes, 80 truffles or so, and an unknown number of cookies (still tons left, for the lucky studio guests in the next couple of weeks, and for myself!).


1st Tier:
Tomato-Basil open sandwiches (these were heart shaped!)
Wasabi-Cucumber tea sandwiches
Minted Radishes tea sandwiches
Egg sandwiches

2nd Tier: Scones, Cream & Jam
Heart-shaped whole wheat and rose bud scones
Concord grapes and blue cheese scones
Served with Devonshire cream and wild Rose-Petal jelly (Wild Westcoast Rainforest Products) and Lavender jelly (Preserved BC Sunshine)


3rd Tier: Small cakes and Petit-Fours
Blood-Orange Mini Cheescakes
Banana & nutmeg cupcakes with peanut butter icing or caramel sauce
Raspberry Brownies (recipe by Wendy Boys from Cocolico)

4th Tier: Cookies
Korova cookies
Ginger Ice-box Cookies
Lavender Shortbread

5th Tier: Truffles
Blood Truffles (70% dark chocolate with roses, chili and saffron)
White Potion Truffles (white chocolate with tuberose, almond and coconut)

Tea Selection:
Black Tea:
Roses et Chocolat (Ayala Moriel)
Earl Gray Cream (Herbal Republic)

Green Tea:
Charisma (Ayala Moriel)
Jasmine & Rose house blend

Caffeine-Free Brew:
Immortelle l’Amour (Ayala Moriel) – rooibos based
Aztec-inspired Spiced Hot Chocolate (Cocoa) - we actually never made this... There was not enough time to steam the milk!


Photo was taken by Laura Zerebeski's iPhone

And now to the contest: name at least 5 aphrodisiacs (actual ingredients, not menu items!!!) that we ate at the tea party and enter to win a mini of Roses et Chocolat parfum!
(draw on February 10th).

Sniff or Treat Halloween Tea Party + Lucky Draw Announcement


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)...

James Sherrett!

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.

Teas served:
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:







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