The Forgotten Christmas Classics: Side Dishes That Defined Generations
In today’s holiday celebrations, while honey-glazed ham and prime rib take center stage, there was a time when Christmas dinner’s true stars were the side dishes gracing the table. These weren’t quick convenience foods or trendy recipes found on social media, but rather carefully crafted family heirlooms – dishes prepared with patience and passed down through generations. Before the era of frozen food aisles and instant meal solutions, holiday tables showcased creamed vegetables, artfully presented potatoes, and slow-cooked winter produce that reflected both regional heritage and Old World traditions brought to American shores. These labor-intensive creations weren’t just food; they were expressions of cultural identity and family history, prepared just once a year as part of cherished holiday rituals that connected past to present.
As American lifestyles evolved throughout the decades, so too did our approach to holiday entertaining. Time became increasingly precious, casual gatherings replaced formal dinners, and convenience often trumped tradition. Many of the side dishes that once defined Christmas dinner gradually disappeared from our collective memory, replaced by simpler alternatives that better suited modern sensibilities. The intricate preparations and specialized techniques required for these classic sides became seen as unnecessary complications during an already busy season. Yet for many Americans, especially those with memories stretching back to mid-century celebrations, these dishes represent more than just food – they embody childhood memories, grandmother’s kitchens, and holiday gatherings filled with familiar flavors that arrived just once a year.
Among the most fondly remembered yet increasingly rare holiday sides are creamed onions – once a cornerstone of Christmas dinners throughout the Northeast and Midwest. Served alongside roast beef or ham, these small pearl onions bathed in rich white sauce were a celebratory indulgence that signaled special occasions. Their close relative, creamed celery, often accompanied them on holiday tables. The dish’s decline can be attributed to several factors: the tedious process of peeling tiny pearl onions, changing American palates that increasingly rejected boiled vegetables, and the rise of fresher, lighter sides. Yet online cooking communities still passionately debate the merits of fresh versus frozen onions for this classic, with many sharing nostalgic memories of how “creamed onions were a staple” that delighted everyone at the table.
Equally impressive but increasingly rare are duchess potatoes, an elegant French creation that transformed humble potatoes into decorative culinary art. Dating back to 19th-century France, these mashed potatoes enriched with butter and egg yolks were piped into ornate shapes before being baked to golden perfection – crisp on the outside while maintaining a fluffy interior. Their presentation made them perfect showpieces for Christmas dinner, reflecting an era when holiday entertaining emphasized visual spectacle alongside flavor. As casual entertaining gained popularity and convenience foods like instant mashed potatoes became commonplace, the time-intensive preparation required for duchess potatoes seemed increasingly impractical. Similarly, braised red cabbage – a sweet-and-sour preparation brought to America by German, Scandinavian and Danish immigrants – was once commonplace on Christmas tables, particularly throughout the Midwest and Northeast. In Denmark, this vibrant dish became a Christmas tradition in the 1800s for its patriotic red color that, alongside white boiled potatoes, reflected the Danish flag’s colors – a meaningful cultural statement that traveled across the ocean with immigrant families.
The mid-20th century brought its own distinctive holiday sides, with dishes like spinach soufflé representing the height of sophisticated entertaining from the 1950s through the 1970s. These light, airy creations required precise timing and careful technique – qualities that made them impressive centerpieces for formal Christmas dinners but eventually contributed to their decline as holiday cooking embraced more forgiving, stress-free preparations. Yorkshire pudding, despite its misleading name, was another once-common side that accompanied roast beef dinners during the holidays. This traditional British creation – a simple batter of eggs, flour and milk baked until puffy and golden – was designed to soak up flavorful meat drippings. It graced American Christmas tables throughout the 19th century but gradually disappeared as roast beef lost ground to other holiday main courses. Today, food enthusiasts debate its return, with traditionalists insisting that if beef is served, Yorkshire pudding is “surely required” as its natural companion.
Perhaps no vegetable better represents the changing tastes of American holiday tables than the humble parsnip. This root vegetable was once a winter staple before potatoes claimed supremacy on American plates. Parsnip cakes – simple British fare introduced to Americans in the early 1900s – remained popular through World War II, when their hardiness made them practical during rationing. These cakes, either baked or fried and often enriched with butter or gravy, offered comfort during lean times without the strong earthy flavor some associate with root vegetables. Yet parsnips gradually fell from favor, developing an unfair reputation for bitterness when overcooked and losing ground as American palates shifted toward milder vegetables and more familiar flavors. Like many of these forgotten Christmas sides, parsnips represent not just a food preference but a connection to earlier generations who celebrated with what was seasonally available, transformed through care and tradition into something special for the holiday table.
