Christmas feasts nowadays may revolve around honey-glazed ham or prime ribs, but for several generations of Americans, the true essence of holiday ritual is found in the side dishes. Before the rise of social media food trends and convenient supermarket staples, Christmas dinner tables were often adorned with labor-intensive, time-honored family recipes.
These dishes typically required the host to toil away in the kitchen for hours, from peeling to temperature control, every step carrying the warmth and sincerity of the holiday season. According to a compilation by Fox News, the following six classic side dishes once held a special place in the hearts of many, but are now rarely seen on modern American dining tables:
Creamed Onions used to be a staple at Christmas feasts in the Northeast and Midwest of the United States, often paired with roast beef or ham. Creamed Onions, like its cousin Creamed Celery, was considered a rich and celebratory side dish. This dish has gradually fallen out of favor due to the labor-intensive process of peeling pearl onions and changing tastes that veer away from cooked vegetables among modern Americans.
Originating in the 19th century, Duchess Potatoes, a refined French potato dish, used to be the visual centerpiece of American family Christmas tables. Duchess Potatoes are made by adding butter and egg yolk to mashed potatoes, piping them into decorative shapes, and baking until golden brown and crispy. As holiday entertaining became more casual, this elaborate dish has been simplified by its mashed potato counterpart.
This dish with a sweet and sour flavor profile was introduced to the United States by German, Scandinavian, and Danish immigrants. In Denmark, Braised Red Cabbage became a Christmas staple in the 1800s, with the red of the cabbage complementing the white of boiled potatoes, mirroring the colors of the Danish flag.
Spinach Soufflé served as a symbol of sophistication at American Christmas dinners from the 1950s to the 1970s. However, due to its delicate nature and precise timing requirements leading to collapse, this exquisite dish has gradually faded out as modern families seek more relaxed, low-pressure cooking methods.
A traditional English side dish, Yorkshire Pudding is made from a batter that bakes into a light and crispy texture, perfect for soaking up the juices of roast beef. While Yorkshire Pudding used to be common in American households, its visibility has drastically declined as roast beef has been replaced by other Christmas main courses.
Before potatoes dominated the table, Parsnips were a primary winter vegetable. During the rationing period of World War II, this cold-tolerant crop gained popularity. However, due to the bitter taste that results from improper cooking, people’s palates eventually shifted towards milder and more common vegetables.