I am pretty sure that the pharmacy near Mr NQN’s work knows me by now. I am the woman who rings up frantic at around 5pm and asks for 10 bottles of her favourite produce to be put aside to be picked up by her husband after work. One afternoon’s request was a little odd.
“Hello, could you please put aside a packet of fake nails and some denture glue for me? My husband will come and pick it up tonight.” I say breathlessly.
“Sure what brand of nails and denture glue would you like ma’am?” the polite man at the other end of the phone asks.
“Any kind! I don’t know!” I reply flummoxed at the question. I hesitate before answering “they’re umm… to make vampire fangs…”
“Ahh I see…” Well the pharmacist does work on Oxford Street so I’m sure people have done this before 
I had been planning this True Blood dinner party for months. The timing was of course to coincide with the end of the current season of True Blood, a show that I had become wholly and completely besotted with. Mr NQN was outnumbered that evening by giggling ladies because of course the show has the best looking male cast on television i.e. a family assorted packet of man biscuits with a guy for every taste. Mr NQN of course still refers to it as “that zombie show” but I could not be deterred in my love for it. The idea for the dinner was inspired by season three’s dinner party which involved three courses of blood:
First course: “Chilled carbonated blood. Cruelty free, all willingly donated. Note the citrusy finish? This one ate only tangerines for weeks.”
Second course: “Carlo bring me that Thai boy.”
Third course: “Warm blood bisque infused with rose petals.”
Dessert: Blood Gelato
Of course the idea of serving up blood to my dear friends wasn’t going to happen. I mean they put up with a lot, the photo taking, the traipsing off to far flung restaurants in the name of a meal but serving blood to them might stretch the friendship so I decided to do a blood themed dinner party instead. Invited were my True Blood loving friends because of course we would be watching episodes of the show afterwards.
Although I do like kitsch I wanted it to be an elegant dinner party because of course vampires have a lot of money as they can glamour people into giving them their worldly goods. We used some stunning Waterford crystal in blood red and a John Rocha black cut centrepiece filled with red fruit and vegetables to carry through the bloody red theme. Just because I thought that Bill as the King of Louisiana might have these in his house.
So there were nibblies in the form of caviar topped blinis, a bloody red spicy tomato soup, a symbolic oxtail and beetroot pie with an equally symbolic black savourine salad. Plus dessert of course, in fact two, with a pre dessert of raspberry sorbet and a molten blood chocolate cake served with raspberry ripple ice cream.
I did have a bit of a True Blood encounter myself, not so much of the vampiric kind but of the Jason Stackhouse kind. Ryan Kwanten is in Sydney shooting his latest film “Not Suitable For Children” written by Australian writer Michael Lucas and one day I found myself within breathing and touching distance of him. I did breathe but I did not touch him (although I wanted to, not in an inappropriate way, well kind of…). Of course I wanted to invite him to this party but I refrained from embarrassing myself and getting a certain rejection and instead chose to admire his divineness from where I was standing. And I was a little too scattered and excited to ask for a photo (silly me!).
So where was I? That’s right, denture glue and false nails! The idea came from a reader Neil who left a comment on how to do my own vampire fangs. So to make your very own vampire fangs (and Halloween is coming up-oh joy!) you take a pair of false nails-I found the smallest size was the closest width to my canine teeth. You then file them down using a nail file to a point which was surprisingly easy (although caution: you may ruin your own manicure doing this) and then glue them to your canine teeth using the denture glue!
I was trying to look scary but I think I look like I’m laughing instead…
And I must have a word to the pharmacist because he gave me French tipped false nails whereas just regular old plain ones would have been best and he gave me extra strength denture glue so I am not sure how long they will stay glued! I wonder if they will fall out in time for me to see Alan Ball the creator of True Blood at the Opera House tomorrow night. If not, I will be the girl sporting the vampire fangs (although I suspect I won’t be the only one ).
So tell me Dear Reader, who would you like to meet most of all in real life and why? And are you a True Blood lover and if so, who is your favourite character?
Nibblies: Black caviar blinis
I love making blinis because they’re bite sized but can also be made ahead of time. They’re ever so slightly exotic and mysterious too and versatile so they seemed the perfect choice for some vampiric nibblies. I used the same recipe that I did before. Not only did I have a whole packet of buckwheat left but these are great made ahead of time and served them on these fabulous black plates that my chef friend David from Xanthi restaurant gave me.
Makes approximately 12 blinis depending on size (I made these slightly larger)
- 2/3 cup (100g) plain all purpose flour
- 1/4 cup (35g) buckwheat flour
- 1 teaspoon active dry yeast
- 1/2 cup (125ml) milk
- 1/3 cup (80g) sour cream
- 1 egg separated
- 1/2 teaspoon salt
- oil for frying
- 1 jar of lumpfish caviar
- 100g/3.5 ozs light sour cream
1. Place the milk and sour cream in a small saucepan over low heat cook, stirring with a whisk until lukewarm and the mixture is smooth. Add the egg yolk and whisk to combine. Meanwhile place the flours and yeast in a bowl and stir to combine. Gradually add the milk mixture to the flour mixture whisking until smooth.
2. Cover with a clean, damp cloth and set aside in a warm place for 30 minutes or until bubbles appear on the surface and the mixture is foamy and thick.
From this
To this!
3. Whisk the egg white until soft peaks form and add this to the mixture and stir well to combine.
4. Heat a medium or large saucepan on medium heat and add some oil. Using a teaspoon drop a heaped teaspoonful of mixture onto the pan-it is thicker than a pancake mixture so it can be dolloped. Cook for 1-2 minutes until bubbles appear on the surface and then gently turn over and cook until golden.
5. Spoon a little sour cream and caviar on top (use a non metallic spoon for caviar).
Entree: Tomato Soup
Well nothing quite says blood like tomato soup. I wanted to spice this one up and give it body by adding red lentils. This was a simple dish from delicious magazine by Valli Little. I loved the idea that there was some spice in the soup and quite importantly, it seemed quite simple too. I chose to strain the soup to give it a smoother texture (more like blood) but for an every day meal straining isn’t necessary. I used a chilli from our chilli plant, a tiny itty bitty thing and removed the seeds as best I could whilst wearing clumsy fumbling washing up gloves. The soup was a hit because it seemed to have the right amount of chilli and spice to it and I think you could even improve on it by using some great fresh tomatoes cooked down if you had the time.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 small red chilli, seeds removed, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon tomato paste
- 2 x 400g cans crushed tomatoes
- 1/2 cup red lentils, rinsed
- 2 cups (500ml) chicken or vegetable stock
1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring, for 3-4 minutes or until the onion is soft. Add the garlic, chilli, spices and tomato paste, and stir for a further minute. Add tomatoes, lentils and stock, and bring to the boil over high heat. Reduce heat to low, partially cover, and simmer for 20 minutes.
2. Set aside to cool slightly. Puree the soup in a blender, in batches, until very smooth (add 1/2 cup (125ml) water if soup is too thick). Pass through a sieve to get rid of any lumps (optional-this just makes it smoother). Return to the saucepan and season with sea salt and freshly ground black pepper. Place over medium heat and stir until warmed through
Main Course: Oxtail and beetroot pie
True Blood fans will know instantly who this pie reminds them of. It’s Season 2′s villain Maryann Forrester who to my friend The Second Wife seemed more like a misunderstood lady who had great decorating taste. Maryann served Tara and Eggs a pie made out of Daphne’s heart (as you do in Bon Temps) which they consumed with gusto. Now I’m not a big fan of eating heart because I find it chewy unless you know what you’re doing and I don’t so I thought I’d do this pie, a similar one pot one but fill it with Maryann references. It is filled with Oxtail which is really just beef and of course we know that Maryann was killed by Sam in the guise of an ox. I originally found this on Cakelaw’s site and it looked and sounded delicious.
It does take a while and the filling is best made the day ahead as it cooks for three hours. I should think that you would have even better success with making this in the pressure cooker not only cutting cooking time but pressure cookers do so well in drawing out the gelatin from the bones in the oxtail to make it even more jellied and thick. I wasn’t a fan of the original pastry at all. Whilst it rolled and was pliable the taste and texture was stiff and unappealing like cardboard so I’ve just suggested a single sheet of puff pastry.
Oxtail is considered offal and should be cheaper and it is only marginally cheaper than a good cut of beef but of course feel free to use beef and perhaps halve the quantity as you won’t have bones to discard. You also won’t get that jellied effect from the gelatin coming out of the bones but that only really comes to the fore if you are eating this cold. If you want to eat it warm then it’s good either with beef or oxtail. And yes there is a whole bottle of blood, ahem I mean red wine in the pie!
Adapted from Cuisine NZ
For pastry
- 1 sheet of puff pastry
For the filling
- 4 medium beetroot
- 1.5kg oxtail pieces (each about 3cm thick), soaked in plenty of well-salted cold water for 2 hours then drained well
- flour for dusting
- 4 tablespoons olive oil
- 1 red onion, finely chopped
- 1 carrot, finely diced
- 1 stick celery, thinly sliced
- 4 cloves garlic, finely chopped
- zest of 1/2 orange
- 1 tablespoon toasted coriander seeds, coarsely ground
- 1 bay leaf
- 1 bottle (750ml) red wine
- 250ml beef stock (I used The Stock Merchant)
- 3 tablespoons cornflour dissolved in 3 tablespoons water
- 1 teaspoon Vegemite (optional for seasoning)
- salt and freshly ground black pepper
To assemble
- 1 beaten egg and 1 tablespoon milk for brushing
Oxtail
Method for the filling
1. Preheat the oven to 190°C. Place the washed but unpeeled beetroot in a roasting dish and roast for 1 hour or until a tender inside and easy to cut. Remove from the oven, cool, peel and dice 3cm. Reserve.
2. Put the oxtail in a large saucepan and cover with cold water and bring to the boil, skimming regularly. Simmer for 10 minutes then drain, rinse well in cold water, cool and dry. This blanching is necessary to give the finished dish a good colour and flavour. Save the stock if you need a light stock for a soup (it’s not a particularly concentrated stock but you could make a soup with the beetroot leaves and stalks which are like spinach). Slice off any excess fat -it will be firm and off yellow coloured, with a sharp knife and dust the oxtail pieces lightly in flour.
3. Heat the oil in a large frying pan until hot. Add the oxtail and brown all over. Remove and reserve. Then add the onion, carrot, celery, garlic, zest, ground coriander seeds and bay leaf to the pan. Fry gently on a lower heat for about 15 minutes until the onion is soft and browned. Then add the oxtail, turn up the heat and add the wine. Let it bubble for 30 seconds then add the chopped beetroot and the stock. Mix well, cover and simmer for 3 hours until the meat comes off the bones easily. Remove from the heat and take the oxtail from the liquid and place on a plate to cool a little. I couldn’t wait that long so I donned clean rubber washing up gloves and started to pull the meat off the bones with a fork, and I discarded the bones, gristle and fat while shredding the meat.
4. Skim the fat off the cooking liquid and discard the bay leaf. Return the shredded meat to the liquid. Bring back to the boil and then take off the heat. Stir in the cornflour mixture and stir until thick then taste and season with the Vegemite, salt and pepper. Remove from the heat and cool completely.
To assemble
5. Preheat the oven to 190°C/375°F. Take a pie plate and with your hands or a large spoon break up the cold oxtail mixture, which will have jellied, into small lumps and fill the pastry-lined dish evenly with the oxtail mixture. Whisk the egg with a tablespoon of milk to make an eggwash.
6. Roll out the pastry, brush the edge of the pie plate with egg and cover the pie. Crimp the edges together. Brush the top with egg and make 4 small slits to let the steam escape. Refrigerate for 30 minutes to rest then bake for 45-60 minutes until well cooked and browned. Remove from the oven and let stand for 15 minutes then serve, or cool, chill, allow to jelly and serve cold.
Black Savourine Goat’s Cheese and mixed leaf salad
One of the easiest salads ever this also had a hidden meaning. The goat’s cheese is covered in ash and well you know what happens to vampires when they meet the sun…yep remember Russell Edginton’s face? I dressed this with a La Barre Blood Plum finishing vinegar (of course) and their matching olive oil too which had a lovely sweetness to counter the almost blue cheese like quality of the Yarra Valley Dairy Black Savourine cheese.
- 1 Yarra Valley Black Savourine goat’s cheese
- 1 bag of mixed salad leaves, washed and dried
- a handful of roasted hazelnuts
- 2 tablespoons La Barre Blood Plum finishing vinegar
- 3 tablespoons La Barre Extra Virgin Olive Oil
- salt and pepper to taste
1. Place the goat’s cheese in the centre of a salad bowl. In another bowl whisk the vinegar and oil together and then toss the leaves in the dressing. Season with salt and pepper. Scatter dressed leaves around the cheese and then scatter hazelnuts and serve (serve with a knife to slice off some cheese)
Raspberry Sorbet
Instead of a blood sorbet I took advantage of my recent buy of a 1 kilo bag of frozen raspberries to make a raspberry sorbet. This too was mostly done ahead of time (very important to me, I hate to be stuck in the kitchen cooking during a dinner party while everyone else is having fun and talking) and it needed to be done without an ice cream bowl churner which I have but alas as usual my freezer was in its usual state of burgeoning fullness. It was adapted from Anita’s blog.
- 500g raspberries
- 1 orange, juiced
- 1/4 cup lime juice
- 2/3 cup caster sugar
- 1/2 cup water
1. Puree the raspberries in a food processor, and then pass through a fine sieve into a large bowl, keeping the juice and discarding the seeds. Mix in the orange and lime juice. Place the water and caster sugar in a saucepan and heat on medium/high heat until the sugar has dissolved. Bring the sugar water to the boil and boil for 3 minutes. Remove from the heat and allow to cool slightly.
2. Whisk the syrup into the sieved raspberry puree and cool down in the sink with ice cubes and cold water or on the benchtop. Once cooled, churn in an ice cream maker as per instruction manual and then freeze in a suitable container. If you don’t have an ice cream maker, place in a suitable freezer container and freeze for a few hours until set. Then blend until smooth in a food processor to break up the ice crystals.
Dessert: Molten Bleeding Chocolate Cakes
Earlier this week I decided to do some melting Nutella cakes as a practice run for the True Blood dinner party but I knew that for this party the filling had to be raspberry puree and not Nutella. I served this with lashings of the chocolate sauce and a ribbon of the raspberry sauce on top to further complete the bloody experience.
Makes 6 small ramekins
- butter or oil spray for greasing
- 20g almond meal
- 2 eggs
- 90g sugar
- 90g chocolate, 100% bitterness
- 75 butter, unsalted
- 1 tsp vanilla
- pinch of salt
- 1/3 cup raspberry sauce (see recipe below)
To serve: raspberry ripple or vanilla ice cream
1. Preheat oven to 170°C. Grease 6 x 1/3cup capacity ramekins very well (you don’t want these sticking!).
2. Place the chocolate and butter in a heatproof bowl and set over a pot of simmering water. Stir gently until you get a smooth, shiny mixture. Remove from heat and allow to cool slightly.
3. In the bowl of a stand mixer, whisk the eggs, vanilla and sugar until the ribbon stage.
I made a half lot of three ramekins and did two with Nutella (top) and one with raspberry sauce (bottom)
4. Fold in the chocolate/butter mixture until almost homogenised. Add in the almond meal and fold until just combined. Spoon 2 tablespoons of the mixture into each ramekin. Drop 1 heaped teaspoon of raspberry sauce into each cavity and cover with another tablespoon with chocolate mixture. Bake for 15-17 minutes. Remove from oven and run a knife around the edge. I find it easier to turn these out if they’ve been waiting for about 5 minutes as they continue to cook and are a bit too liquid otherwise. If you’re nervous about turning them out you can serve them in the ramekins. Serve with chocolate sauce, more raspberry sauce (see recipes below) and icecream.
Chocolate Sauce
- 60g dark couverture chocolate chips, 55% at least
- 80g whipping cream
1. Place the chocolate in a large heat-proof bowl. In a small saucepan, heat the cream over a gentle flame until small bubbles start to form. Remove from heat immediately and pour half over the chocolate. Stir gently before adding in the rest of the cream. Stir slowly until chocolate is completely melted and a smooth sauce forms. Use immediately or store in the fridge and warm up in the microwave when needed.
Raspberry sauce
- 125grams raspberries, frozen is fine but it is easier to do this when they are thawed
- 50g/1.7 ozs icing sugar
- 1 teaspoon raspberry or balsamic vinegar
1. Blend the raspberries, sugar and vinegar in a small food processor until smooth. Pass the liquid through a sieve to get rid of the pips. Store the sauce in the fridge until needed.
John Rocha black cut 34cm centrepiece $1,099 and Waterford Clarendon Ruby Hock and Ruby Martini glasses $299.00 a pair
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88 Comments | Add your own
A great party! The food looks wonderful.
True Blood is one of my favorite series.
Cheers,
Rosa
Lorraine, what a fun theme for dinner…everything looks fabulous…I never had blinis…would love to try it out.
Hope you have a great week
Stunning photography…I loved the goats cheese salad with nuts…nice…love the photography…is totally brilliant
I adore the glassware. It is so pretty. Oh how much did I want an invite to your True Blood dinner!!! Love your fangs, such a clever idea.
I love True Blood, I have the books and watch the show. Oh my favourite character is Eric the viking hands down, love him!
What a delicious feast, you make me laugh! Maybe next time you could squeeze in the pharmacist trip youself
Thats a bloody awesome concept. Nice smiling photos. Maybe you could have slipped in some black pudding, or would that have potentially strained the friendship as well?
What a fabulous dinner party and the best theme ever. I love Lafayette in the tv series he’s kinda funny but in the book Eric is the best.
Blood Theme Party….Sexy…
God I love the table setting…
I wish I was there at such a gorgeous party…
Love it Dear.
what a fun fun party!!!!!
The meal sounds devine, your waterford crystal glasses look beautiful
I love True Blood and I love that you made his fabulous party. I say – keep the fangs!
Beautiful table setting and the fangs look great NQN!
I must say some women look even more beautiful when they are angry or scary
Hey, I used the same brand of stock/consomme as well! Bought it from some biodynamic meat shop!
What a fun party! Thanks for so many lovely recipes–and we both know you can never have too many molten chocolate cake options…
Okay, your devotion to this show has inspired me…I’m going to have to buy it and start watching…it must be AMAZING for you to go to such dinner party lengths…….(I did don my wedding dress and make a high tea for Kate & Will’s wedding, but this is on another level again! ) btw: the vampire teeth actually suit you!
That is absolutely awesome!!! I am absolutely obsessed with True Blood!! Love the fang idea. Think I might have to steal this dinner party theme
. Always love your stories Lorraine!!
great post!!! you look beautiful!
*squeals* What a beautiful party!
Eric Northman…oh dreamy dreamy definitely my favourite character. I would LOVE a photo with him!
I’m definitely a fan of true blood, the books more then the show though.
Thos fangs are fantastic!!!
I saw your tweet the other bight about the supplies lol I wondered what you were up to 
Great dinner party Lorraine and you look damn fine in fangs
very imaginative,very inspired,very fun,what a fabulous way to have a dinner party..and yes..is a great show too
I need an invite to dinner at your place ASAP
What a brilliant theme! I too love True Blood, and like you my partner just doesn’t get it! He refers to it as ‘that Vampire show’.
You’ve inspired me for the Cancer Council’s “Girls Night In” next month! Thanks
I love the attention the detail and the rationale behind each course!
Incredible! Really incredible. You have some very fortunate friends, indeed. Awesome.
Love love love true blood! I love all the characters but especially Pam and Lafayette! Great show! Love this post! What fun
Love True Blood (even my husband likes it!). We actually call it vampire porn – I mean really, it’s pretty full on! I’m bummed there are only 2 more shows! Love the dinner party idea and your fangs, good tip for Halloween!
Brilliant, your a genius.
Love your fangs, very cute. You actually suit them, how fashionable. 
)) I swear I saw you the other day in Sydney? Were you in Watsons Bay? Lol.
Love the food, dinner parties at your place sound great.
I feel a little dirty because I understood every single reference you made… but I love the show so much! Looks like a lot of fun – unfortunately most of my friends think vampires are terribly uncool so I don’t think they’d be quite as enthusiastic as your friends…
Ooooo this looks amazing!! I love true blood and all the books (they definitely differ alot!). Eric is my favourite character, although I do love Pam’s sarcasm.
This is the second wonderful laugh I have had this busy morning: thank you for the one you just provided and [hate to tell you], the fangs really add to the exoticism of your face
! And you cook a mean blini!! Whom to meet – would depend on the mood: a heart-to-heart with Barack Obama or Kofi Annan in a serious mood; if foodie, a ‘greenie’ talk with Kylie Kwong or bantering with Tony Bourdain. YOU, well, that goes without saying, doesn’t it?! 
! True Blood: 5th Amendment needed!
Oh this whole post cracked me up! Love it!
We’ve been doing homemade pizza + true blood Fridays at our place for pretty much this entire season. Not sure what we’ll do when it ends. Probably go back to Arrested Development reruns until the next season comes out.
But you’ve made me so curious as to how they do the fangs on true blood (cgi?) that I’m going to have to google.
Lovely idea, and beautiful food and setting. A sanguine and sweet vampire!
LOVE your dedication to the theme!
Am SURE about TRUE BLOOD you dream!
Jessica wants to know, “Is it my fault my fangs come out when I’m turned on?”, TRUE!
As long as you asked, Y-E-A-R-N meeting Matt Preston, other than (of course) YOU!
I’m also a fan of True Blood! I loved this post. I would have been overwhelmed with joy if I ever got to attend one of your parties.
Btw, although I love True Blood, there are just some scenes that make me sooo uncomfortable and grossed out.
The table setting is beautiful and it’s a great idea.
I love this show and think Eric is absolutely stunning, but my fave character is Pam, she is hilarious
oh that pie…. so deliciously disgusting.
so do the dentures affect your tastebuds?
-fav tb character: godric
Wow, did you get to keep that dinner setting and centrepiece? Just gorgeous! I’ve got to hand it to you, you’re commitment to the theme is unfaltering!
I’m interested to know, which were better, the raspberry or nutella molten cakes?
mmmm, Eric.
fantastic – i just love it. and how amazing are those glasses?!
LOVE it! super fun! now if you could just get Eric to attend. shirtless….
Love the inventiveness or your menu! And you look so damn cute in those fangs!
Love the fangs! You never know – the producer may be impressed that you went to the effort of making real fangs, so it won’t be the end of the world if they don’t come off for the Opera House meeting. I read “oxtail and beetroot pie”, thinking that looked and sounded so good – then I read it was the one I made oh so long ago! Thanks for reminding me about it – it was a very good pie, though the cooking time takes forever. In TV land, I would most like to meet Tina Fey – I think that I am a blonde Liz Lemon, and I would love to find out how much Tina is like Liz and whether she is a kindred spirit. I don’t follow True Blood (it’s only on pay TV isn’t it?), but I was for a time a huge Twilight and RobPatz fan – although that youthful crush has faded.
Awesome! What a silly pharmacist, I bet he’s a man who just calls it ‘that vampire show’ too! Great idea and great fun. I had wanted those gorgeous glasses, but then I saw the price
but I can admire from a distance. I hope your fangs aren’t now permanent fixtures, keep us updated with how long they stick!
you scare me.
We are going to start watching True Blood tonight after it was recommended a BILLION times.
It is like you CAN READ MY MIND!
A massive true blood fan myself, totally love the idea of a dinner party. Molten raspberry cakes, very cool.
Ohhh Lorraine this is bloody brilliant *ahem*!
Love, love, LOVE the fang idea – can’t believe it’s so easy!
I’m sad there’s only 1 episode left of this season
My favourite characters are Eric (real Eric, not sappy Eric), Pam, Lafayette and Terry is pretty good too
Oh, see, I was going to say you, but been there done that!
Teehee, just remember darling: the serenade. It’s coming.
Ah, fickle moi – i switched ‘blood types’, from Bill to Eric- blame it on the moon cycles…
The German ‘Blutwurst’ = blood sausage is made with real(oink!)blood- sounds gross but actually quite tasty…
This has to be your best post ever. I love Pam and Jessica but can’t keep my eyes off Eric and Alcide.
Ahhh What can a vegetarian find for her main course!
I’m torn between alcide and bill!
I can trust you to throw the most original dinner parties Lorraine! Great effort, everything looks amazing!
My 20 year old daughter and I can’t wait till Thursday nights to watch the lastest episodes from the states down loaded on the computer of true Blood and Breaking Bad.We love Godrick and Eric and Elcid and of course Lafayette.I have made ambrosia and butter milk fried chicken since watching the show you can buy Crisco to fry your chicken at David Jones as seen on the wonderful new movie The Help.Lorraine you are amazing.
What a fun dinner party!!! I admire your dedication to the theme and all the red foods!!!! It looks like such a fun night. By the way, I love your fangs too
I have to admit I’ve never seen True Blood. I will have to investigate what I am missing out on!
Love this! And love the show — this is such a great idea and you look great with fangs, too ;p
Love love LOVE your fangs! And the whole party looks amazing. You’re an inspiration…. with bite!
I thought it had been a while since you’d blogged about blood and vampires. Love this post (and your teeth look amazing!)
You make a beautiful vampire daaaahling! How I’d love to have been a guest at this fabulous true blood themed evening, I love that show!
You really know how to throw the most awesome parties.
Those blinis have my name written all over them.
*kisses* HH
I love True Blood. My favourite character is definitely Eric. He is perfection. But, Alcide is not far behind.
You have very lucky friends! I love throwing themed parties. I have quite a few on my ‘to do’ list.
I would love to be invited to one of your dinner parties Lorraine! Not just because of all the time and effort you put into organizing the whole thing but also that you would be the perfect hostess and there would definitely be a Wow factor or surprise to the evening. Maybe one day….if I notch up enough brownie points lol
I don’t watch True Blood but my eldest daughter is a die-hard fan and doesn’t stop talking about it.
I would like to have dinner with a comedian eg Kathy Griffin, Robin Williams etc . Great food and non-stop laughter !
I LOVE TRUE BLOOD! So sad it is ending soon. The season just isn’t long enough! This dinner party sounds like such fun and I love your menu!
YOU ARE amazingly insane. Like a crazy creative genius. That’s why I like you so much! Hahahaha… I would like you to please do a Dexter theme party next (thank youverymuch
)
What a great fun party theme! I love the table setting and everything – your planning was amazing. And the calling the pharmacy for fake nails and denture was hilarious. hehehe.
Fabulous, Lorraine… my favorite parties have had themes. DOn’t let any boy tell you not to enjoy those boy biscuits… they spice everything up, don’t they? Great looking food, girl. And you really decorated your heart out… china, glassware..well everything was perfect. I wish I could have been there!!!
As always, brilliant photography and recipes and the table looked blood-thirstingly amazing. My friends and I simply LOVE this series and of course Eric is my favourite. Phwoah!
Everything looks great. You make a great host! I say you should run a competition for someone to win a place as a guest at one of your dinner parties. Pick me!
This made me have an excitement quiver!!
I have been planning a True Blood party in my head for a long time as a fundraiser.
You have given me some great inspiration, but i am thinking of a cocktails and canape function.
Love your menu, but i’d add:
Pomegranate Martinis and
Blood Orange and campari cocktails
Yum!
I don’t know anything about “True Blood”, but your fangs look fantastic:) Hope your party is a blast!
—Lorraine,
Bloody Creative. The table setting is purrfect. & those red glasses…Utterly Dark Shadows. I must have missed my invitation in the mail. Damn. You are simply adorable,even w/ fangs. I hope the conversation at the table was stimulationg & gloomy. Ps. I have never watched True Blood, but I shall. I still have to watch the 5th season of Dexter. x
Ohhh what a GREAT idea!!!! I’ve just become hooked on True Blood, in the last few weeks – utterly and completely addicted!! So at the moment, I’m loving them all, and can’t wait for Foxtel to start screening season 2 next week!! P.S. Looooving the blinis
that dinner party looks like fun and your fangs are fangtastic! Though my favourite part of the table is the glassware – my eye was drawn to it as soon as I opened the post
This party was so much fun – so much hooting laughter, delicious food and discussion around illicit substances (V, of course). LOVED IT!
What a genius theme for s dinner party! My friends would love it! These dishes look absolutely fantastic. Everything from your table setting to the food looks amazing. Thanks for the inspiration!
Cheers,
Lisa
I always look forward to this time of the year when you post up Halloween/bloody related posts
hehe so how long did the denture glue last? This is giving me wonderful ideas ^^
Wonderful post…as usual…the glasses are so pretty and the idea of this dinner is spectacular. You know…hope some day I can have a dinner with Edward Cullen, but the one I imagine when read the book…
I loved this post–what fun you must have had! I wish I could have dined as a guest, everything looked fabulous. I think the person I would most like to meet is Dave Davies of the Kinks…he’s probably my favorite guitarist, he’s made a lot of great music I love and he seems to be a spiritual man. I’d love to cook for him. Sorry, I haven’t watched True Blood, with your claims of so many hunks to view, perhaps I should!
Speaking of Raspberry Sorbet – the most amazing one I have ever had was with raspberry and rose wine, from David Lebovitz’s Perfect Scoop book. It is so delicious and refreshing, and the rose wine prevents it from freezing too much so it is perfectly scoopable. Was instant favourite withe my boyfriend, who ordinarily only likes vanilla icecream (strange boy!).
hahah! I LOVE this idea Lorraine!! you look so cool with the fangs too heheh. can’t believe you got to close distance with jason staaackhouse.. so much awesome.. i am team eric all the way!
Oh, True Blood. I tried to resist it for ages, thinking it was another Vampire Academy let down, but DAMN is it awesome! My favourite character is Bill, and I think your dinner party did him justice! I hope one day to meet Alan Rickman
What a fantastic party! Everything worked so well together – the food, the decor, your fangs!
Did you serve any of the official “Tru Blood” drink? I’ve heard it tastes really good – blood orange fizzy drink.
I’ve never watched True Blood, but it looks good. I wouldn’t mind watching it from the beginning…
Who would I like to meet in real life? That’s a tough one – I have a few… Sir Paul McCartney (he’s my favourite musician), Ewan McGregor & Charley Boorman (to listen to their amazing travelling tales), Jared Padalecki, Jensen Ackles & Misha Collins from Supernatural (because the three of them are hilarious together…and it helps that they’re all very VERY good looking!)
What a great idea Lorraine!! I haven’t watched the series, but can really see the theme – love it!
what a fun theme, lorraine! i haven’t seen a single episode of true blood, but the second i see any part of one, i’m sure i’ll be hooked. that’s why i’m holding off.
I love your imagination, great dinner party, but my favorite were the pics of the fangs. They look incredibly real.
You make a sassy vampire!
Lorraine, I am sure you dinner guests get so excited to hear you are making so many delicious things for them. You do an amazing job!
Oh Lorraine I’m so glad that initial spark of interest in true blood has become a fully blown obsession. Well done! This is a spread fit for the king of Louisianna indeed.. Or even Pam. God I love Pam!!
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[...] and fills any gaps in silence. Sadly I do subject people to my own music taste ad at the recent True Blood dinner party people did comment that it was certainly an “eclectic” range of music. I should of [...]
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