Melomakarona and Kourambiedes: the aromata of Greek Christmas holidays

The word άρωμα (aroma) means several things in Greek: It denotes personal fragrance as a medium of enhancing one's aura, it evokes the content of bottles encapsuling precious essences to be used for aromatizing of various aims, but also it means the lingering smell in the air that might be coming off a fragrant kitchen, busy in preparation for a traditional feast; a feast that is more of a gregarious social and sensuous event than merely a casual gathering. Food and the hearth have always been at the core of Greek culture (the hearth, Εστία, had been an ancient Greek goddess, no less) and savouring the aromata (plural for aroma) in every step of the process is half the fun!
The celebration of the end of the year, including Christmas and the New Year's Eve, is forever in my mind steeped in the sweet smells emanating through the door of an oven while baking the traditional and idiosyncratic cookies of the season: μελομακάρονα/melomakarona and κουραμπιέδες/kourambiedes. Although there are other delicacies around and everyone has to have something sweet on hand for the kid-carolers who come to the house on the morning of each celebration's Eve (caramelised nuts and raisins, marrons glacés and marrons déguisés in chocolate, candied orange rind, and δίπλες/"deeples" or "diples", that is Greek Honey Curls: pieces of fried and suryped dough sprinkled with chopped nuts, supposedly looking like Christ's swaddling clothes) it's those two mentioned above that are most popular and characteristic, found in every home from the most humble to the most extravagant.

So here are the recipes I use, handed down from my mother and grandmothers (excellent cooks all of them) for you to recreate the homely and sensuous atmosphere of this little corner of the world. They're easy to make and very flavourful!

Melomakarona (pronounced Meh-lo-ma-KA-row-na) Recipe
Ingredients for the dough
1 cup Extra Virgin olive oil
1/2 cup white sugar
2 juiced oranges
1/2 juiced lemon
1 egg yolk
3 cups self-raising flour
1 teaspoon ground cinnamon
1 teaspoon ground clove
1 1/3 cups chopped walnuts

Ingredients for the syrup
1 cup white sugar
1/2 cup honey
1/2 cup boiling water
1 cinnamon stick
4 cloves
1/2 juiced lemon

1.Preheat oven to 180°C/350°F/gas mark 4 and line 2 flat baking trays with baking paper.
2. Beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice. You can do this by hand (I do) or use an electric mixer on high speed until thick and creamy.
3.Add egg yolk and beat again, but not too much this time (you want to trap in air so that it raises when baking).
4.Sift flour and add half the cinnamon and the clove to the oil mixture. Fold gently to combine (it should have a doughy texture).
5.Using your flour-dusted hands (so dough doesn't stick)hands, roll the mixture into oval shapes without pressing them too much. Dough should make about 32 pieces. Place on prepared trays without touching one another (as they will expand while baking).
6.Bake for 25 minutes or until firm to the touch and then allow to cool on trays.
7.To make the syrup combine all ingredients in a saucepan over medium to high heat, stirring to dissolve the sugar at first and bring to the boil. Then reduce heat to medium-low. Simmer for 4 minutes or until syrup thickens slightly: you want it to form "drops" when you pour it from a spoon.
8.Using a slotted spoon, dip the cool cookies, 1 at a time, into the hot syrup for about 30 seconds (no more or they become very sweet and sticky!), turning over until well coated. Return to trays. The cool cookie, hot suryp is the secret that makes them absorb the suryp best and thus remain delectably moist and soft.
9.Combine chopped walnuts and remaining ground cinnamon. Sprinkle over cookies: the suryp should make them mostly "stick" on top. Allow to cool completely and they're ready to serve.

Melomakarona are also called Φοινίκια (phoenekia), especially when they're shaped like fingers, in some regions of Greece (mainly where Greek refugees from the -now Turkish- Smyna and Constantinople came to). They keep for a long time (up to a month, although you're sure to consume them long before that!) outside of the fridge thanks to the high sugar ratio; just keep them in an air-tight biscuit box so they don't become dry due to air exposure.
Their clove-y smell is captured in a wonderfully indulgent little solid scent by Pacifica: Madagascar Spice.

Kourambiedes (pronounced koo-rah-bee-YEH-thess) Recipe


Ingredients
4 cups of sheep's butter (cow's can be substituted, but the traditional method calls for sheep)
2 cups of confectioner's sugar
2 egg yolks
2 teaspoons of vanilla extract
2 teaspoons of baking powder
3 tablespoons of brandy liquor or ouzo (or orange juice, if you don't want to use alcohol)
1 cup of coarsely chopped roasted almonds
12 cups (1 1/2 kg or 3 1/3 lbs) of all-purpose flour
2 cups of confectioner's sugar (for dusting)
rose water or orange blossom water (about half a cup)

1.Preheat oven to 180°C/350°F/gas mark 4 and line 2 flat baking trays with baking paper.
2.Cream the butter (at room temperature) and sugar in a mixing bowl by hand, until white.
3.Dissolve the baking powder in the brandy/ouzo/orange juice and fold into the mixture, along with the egg yolks, vanilla, and almonds, one by one.
3.Gradually add flour without beating too much.
4.Knead the dough gently by hand until malleable. You don't want to let air escape, as it will contribute to making the cookies fluffy and soft.
5.Rolling the dough on flour-dusted hands (so it doesn't stick) roll the mixture into dome-shaped circles (thick like a pinkie finger). The dough should make about 50pieces. Place them on baking sheet without touching one another (as they will expand while baking).
6.Bake in preheated oven for 20 minutes or until cookies barely turn to golden brown. Get them out of the oven and allow to cool completely.
7.Sift confectioner's sugar onto a large tray or cookie sheet. As soon as the cookies are done, sprinkle them with the rose water or orange blossom water and dust them with the sugar. When all the cookies have been coated once, repeat (without sprinkling them in any liquid this time)cool.
8.Serve them in layers on a serving platter that has been dusted with sugar.

These buttery Greek Shortbread Cookies were also given in weddings and christenings once upon a time, because they look pure white, a symbol of new beginnings. They melt in the mouth and are very soft and fragile, so handle them gently!
Kourabiedes will keep for a couple of months thanks to the sugar if stored in an air-tight container. Make sure there's a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each layer with a covering of sugar. Wait one day after baking to cover with an airtight lid, though.

If you're left with too much uncooked dough, you can wrap it well in plastic wrap, put in the freezer and it will keep for up to two months. When ready to use, remove and let the dough sit a while till malleable. Beat with the mixer briefly to aerate the dough ands you're ready to follow steps 5-8.

Happy Holidays!

Pic of Melomakarona by Steve Brown via taste.com.au, pic of Kourambiedes via dianasdesserts.com

The first "discontinued" Serge Lutens fragrance: a bad omen or not?

According to latest developments, arising from a discussion on Perfume of Life forum, initiated by my friend Denyse who lives in Paris, the unthinkable has happened: Serge Lutens has decided to discontinue Miel de Bois, one of the least liked and most derided fragrances of his in the export line. [edit to add: it has become a Paris exclusive]

It's not so much that it is a great loss in terms of users who will be lamenting its passing, because like mentioned above, it was extremely unpopular due to its overuse of phenylacetic acid*, which is used to give a honey-like odour (in accordance to the "miel" part of the name which means honey in French), but which can produce an olfactory profile of urinous nuances in high concentration. The news are not officially corroborated or explained as yet.

However this has sparked a fear that if indeed the reason of discontinuation is its abysmal reception by the market, then there is something rotten in the kingdom of Denmark and the Lutens brand is not impervious to the vagaries of marketing and sales. This could mean trouble for many of the less popular fragrances of the line, like the celery-smelling Chypre Rouge, the cozy yet dirty animalic Muscs Kublai Khan or the exquisite Douce Amère. And for a brand that has set the bar much too high, this would be foreboding and sad.

Nevertheless, Perfume Shrine in an attempt to exorcise the above demons, has researched a bit and found out that the key ingredient phenylacetic acid is used in the illicit production of phenylacetone, and therefore subject to controls in the United States. Perhaps the high concentration of said ingredient in the fragrance made it difficult to continue producing it without jumping through hoops of bureaucratic paperwork?

Additionally, phenylacetic acid has been found to be an active auxin (a type of phytohormone) molecule, predominantly found in fruits. Auxin comes from the Greek αυξανω which means "to grow", affecting cell division and cellular expansion, which means it has the potential to disrupt another organism's hormonal balance. Used in high doses, auxins stimulate the production of ethylene which can in turn inhibit elongation growth, cause femaleness of flowers in some species or leaf abscission and even kill the plant.

Whether this has tangible effects in humans is not to my knowledge, however seeing as the IFRA and EU terms of ingredients use call for severe restrictions on so many other substances used in perfumery, it might bear some relevance to the desire to discontinue the fragrance.

I don't know which of the reasons thus hypothesized is worse, but in any case, if you are among the few admirers of Miel de Bois or of daring compositions which will be shown to one's grandchildren when everything will be sanitized in the near future, this is your time to stock up.

*Stop the press latest info: I have been informed by a highly savvy source that Christopher Sheldrake, the nose behind it, never liked it and Serge Lutens himself might have stopped liking it too, which could account for his perfectionist streak showing through axing it. Remains to be seen.

*The ingredient is also known as α-toluic acid, benzeneacetic acid, alpha tolylic acid, and 2-phenylacetic acid.

Kings & Queens

Perfume Shrine likes to look at new things and when a favourite brand branches out, here we are following the trail like a scenthound. Korres, the Greek skincare and makeup line that has taken the world by storm has launched a separate new body care line, named "For Kings and Queens".The idea behind it is to link specific royal persons with scents associated with their life and beliefs. Naturally, Perfume Shrine's interest was piqued!

Perusing the line there is a wealth of famous people inspiring shower gels and body creams. Beginning back in antiquity, Caspar is associated with Myrrh (it smells somptuous!), the fragrant gift of the Magi to baby Jesus, while Nefertiti takes her bath in Honey. Her name means "beautiful woman who has arrived" and it is inferred that her beauty rituals were complimentary to her loveliness.
Queen of Sheba inspired Pistachio (an unusual choice, don't you agree!) because she was so mad about its taste and aroma that she ordered the country's crops to be solely distributed to her Court.
King Solomon gave the inspiration for Cedar (a very smooth, austere yet sensual smell). The king of Israel, responsible for building the first Temple of Jerusalem used almost only cedar for its amazing properties of resisting decay and smelling fragrantly pious.

The exotics are well taken care of: King of Ceylon has a penchant for Cinnamon, a product accountable for the antagonism of the Dutch, British and Portuguese fighting over control of the island.
Indian Maharajas opt for Mahogany, a woody fragrance inspired by the reddish timber. The King of Sumatra is tied to Pepper and Bergamot : pepper was the most highly prized spice till well into the Middle Ages due to its admirable hot aroma that helped fight bacteria and repel insects which might tamper with food. In Sumatra black pepper has become the stuff of legend with pirates and colonialists fighting over loads of the black gem in merchant ships. The composition is complimented with a classical Mediterranean citrusy tang of bergamot.
Pre-Colombian Aztek Kings are catered for by a spicy Vanilla Pear blend which derives its popularity from its purpoted aphrodisiac properties, accounting for its extensive use among the kings and their wives (along with cocoa). The composition is complimented with a tinge of fresh pear.

Some unidentified Princess of China goes for Jasmine: that one predictably did have me sniffing and resniffing and the association is a particularly dreamy one: since jasmine is such a potent love potion for the mind that awakens feelings of love and passion, she had ordered her gardens to be solely planted with jasmine so that her lover would never forget his vows. A wonderful choice for spring and summer!

Reverting to Europe, I really liked the aroma of Tobacco, associated with Tsar Peter the Great, who actually did favour the habit of smoking himself and encouraged it during his reign, despite the laws against it, since its introduction to Western Europe. The scent is deep with a hint of sweetness and a very subtle citrusy top. I bought this one on the spot, to layer with my leathery scents.
George the III, another European king is associated with Lime: the obscure reason is not tied to his particular preference for the fruit, but rather to his orders for sailors of the Royal Navy to consume lime juice along with their booze to help fight the most dangerous disease of sailors of the past: scurvy, a deficiency in vitamin C due to shortage of fresh produce in ships.
Orange quickly became the fruit of the aristocracy when it was brought back to Europe by Portuguese colonialists travelling to Southeast Asia, but there was no tester for me to get an idea how successful the rendition was.
Queen Isabella of Spain inspired the Cinnamon Orange shower gel and lotion, which marries the spicy taste of cinnamon to fresh orange blossom.
I really liked the Lemon Flower of the Sultans Nasrid of Granada: it reminded me of a warm summer walking in the city full of lemon trees and the cool evening breeze bringing the heavenly smell while passing by the Mauritanic Palace walls. This is my next buy, to layer with Fleurs de Citronnier by Serge Lutens!

The texture of Tobacco is more like liquid caramel and quite dark blackish brown (which is interesting!), somehow coming out in diaphanous big blobs out of the bottle. I don't know if this is characteristic of each and everyone of them though. Nevertheless, to their credit, they are all manufactured without mineral oil nor parabens.
The body butters and lotions come in 9 scents so far, with plans to include more. Some of them are shimmering lotions, such as Caspar Murrh and Chinese Princess Jasmine. While others are thicker, in a texture of body butter, such as Nefertiti Honey; or more runny like a body milk, such as George III Lime. All the products are enriched with Pomegranate, Blue Egyptian Lotus and Malachite (!) extracts.
The bottles are all enrobed in swirly pattenrs of contrasting colours with a different font for each one complimenting the historical trivia.
The prices are more than reasonable, making the line an everyday indulgence.


The official site is really well made with lots of wonderful trivia, a breakdown of the psychological types of everyday royalty (like the Scene Stealer, the Natural Performer or the City Nomad), cult personalities making a cameo appearence and everyday people asnwering questions about their personal kingdoms.

For our friends in the UK, some of them are available at Asos.com

You can email them with querries at: Atyourservice@forkingsandqueens.com

NEXT: a fun feature!! Check back shortly to see ;-)

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