It’s T-minus 6 days til Halloween and I still have not decided what I am going to dress up as. I saw 10 seconds of Grease yesterday and briefly considered Sandra D (ala, at the carnival) but…not so much. Thought about Frida Khalo, but I don’t have a Diego. Julia Child? Not when you are 5ft 2″ on a tall day. Marie Antoinette? Are you still awake? I guess there is always the ole standbys – french maid, cheerleader, belly dancer, fortune teller or a flight attendant. Rather lackluster at best I know. Got any ideas?
Why I may not have the costume down yet, I have the party all planned. This year I am planning a more sophisticated, sensual theme with an overabundance of all things indulgent, off limits, dark, deep and waahhaaa – vampy. The image that comes to mind is a Venetian style ball but held in a Transylvanian castle. Its “Eyes Wide Shut”, well, without the orgy. Are you in?
Invites – Keeping with our dark but sophisticated theme I like these formal black boxes tied with a satin ribbon and housing a white chocolate skull. The details of the party should be on a card posted on the underside of the box lid. Simple directive – just the address and the “word” required for entry.
Decor – Lose orange altogether. That is for a different party and not one in Transylvania. Think blood red silk, black velvet, blackberry & fig tones, creamy whites and sparkling rhinestones. Candles everywhere of course, but make them bleed. If you drip a red burning taper candle over cream colored candles it will give them the appearance that they are bleeding as they burn. I can’t help myself, I have a dark side 🙂
Get your hands on some big silver platters, bowls and goblets. This is no party for plastic dixie cups. Now the good part – what to eat! Imagine those platters piled high with fresh figs, some sliced in half so you see the flesh; piles of blood oranges, again sliced in half to see that gorgeous color inside. A platter of raw cured meats; prosciutto, salami, capicola, soppressata, pepperoni – you get the idea. Meat! Roast a beef tenderloin and thinly slice this on a platter with horseradish (white) and a port wine sauce made from the drippings of the roast. Pour the port sauce all over the tenderloin so that it is oozing down the sides.
Another platter has heady runny white cheeses like brie and camembert that have been out since Friday. Warm and pour blackberry jam over the cheeses and then garnish with fresh blackberries. Flank the cheeses with dark dense bread slices like pumpernickel.
Third platter has tart shells that you have filled with olive tapenade and then layered with roasted red pepper slices that lay long and lazy over the tart. A big bowl of baba ghanoush is in the center of this platter and is garnished with fresh pomegranate seeds. The whole pomegranates are cut open and are garnishing the platter. Squeeze fresh juice from one over the baba. Serve with overscaled pita chips.
Dessert – I am leaning towards red velvet cake right now. Cupcakes? Seem too juvenile for this scene. Cake? Boring. How about index finger shaped cakes? Or brain shaped? I could go with red velvet skulls. We shall see.
Make sure your food table has lots of various heights. Use a few pots or tupperware dishes underneath your fabric drapings so that the platters all rest at different heights and try to make the table one that can be accessed from all sides so that it is the center of the room in terms of visual display. For flowers I am going with dark red and black roses. (Buy white roses, add black food coloring and you will black roses in a few days). I think I will throw in a few fern curls and other natural curiosities like some crows. I am going to browse some funky shops today in search for good props.
More to come this week as the party takes shape. Throw your ideas in here too! Now, off to ponder the costume again.