by Leanne Smoliak
When most people think of Christmas, it’s the parties, festive decorations and gifts that come to mind.
For us, it’s the unforgettable scents wafting through the house that truly evoke the spirit of the season.
We love the smell of Christmas!
The First Scents: Dark Christmas Cake
At the Smo’s, the first aromas of the season is warm spices and toasted nuts in early November. Time to make Christmas cake. The house fills with the nutty, rich notes of the dark rum poured over the cake daily, heightening the anticipation for the holidays.
Baking Shortbread
Soon after, it’s the irresistible whiff of buttery shortbread. We make multiple batches—some flavoured with ginger, some with almonds and others with hazelnuts and espresso. Toasting the almonds is always memorable, the first batch often ends up burnt, which alters the kitchen bouquet in ways that signal the season’s progression.
Appetizers for Gatherings
In late November, when the parties begin, our home’s ambiance shifts from the sweet scents of baking to savoury appetizers. Preparing jars of chicken liver pâté (for our own parties and for gifts) fills the air with the comforting smells of sautéed onions and sherry. As we get ready for those parties, the rich fragrance of colognes (Versace Crystal Noir for me, Tiffany for Men for Brad) adds another festive layer to the atmosphere.
December’s Evergreen and Candlelight
Next, the fresh, invigorating scent of the Christmas tree and the soft glow of perfumed candles. We visit the same tree lot year after year and have never considered an artificial tree, as a real honest-to-goodness evergreen is the fragrant centrepiece of our home over the holidays. We wrap it in multi-coloured lights and hang all the cherished decorations we have lovingly gathered over thirty-four years of marriage.
Savoury Delights: Studenetz and Pickled Treats
As December progresses, savoury aromas take centre stage. Brad simmers pork hocks for studenetz (headcheese), a family favourite handed down from his baba—it wouldn’t be Christmas without it. The predominant scent of garlic fills the house, mingling with the tang of pickled onions, pickled beets and our family’s beloved pickled herring.
Christmas Feast: Beyond Turkey
Turkey is not the centre of our Christmas table. Some years we have made prime rib with Yorkshire pudding and a couple of years ago, we made porchetta. Brad and the lad broke down half a pig, leading to the creation of a beautiful pâté en croûte as an appetizer. The kitchen, enveloped in the fragrance of herbs, spices, and buttery pastry as it baked, smelt amazing. Adding even more layers to the sensory experience? Sautéing bacon, onions and garlic for the pork stuffing. The final stage, the roasting of the porchetta, produced such intense, mouth-watering aromas from the cracklings that it was nearly overwhelming. In the best possible way.
The Grand Finale: Sweet Treats and Festive Drinks
After the main course plates are cleared, out comes the bountiful array of sweet treats, liqueurs and special coffees. The air becomes saturated with heady scents and the chorus of happy voices to cap off the Christmas dinner festivities.
Wishing one and all a very merry Christmas. With love, the Smos.