Grandma's holiday side dishes are culinary heirlooms

As the holiday season approaches our thoughts turn to family and food. Family recipes are culinary heirlooms that bring an extra spark of nostalgia to any holiday gathering.

The two that I am sharing are from my maternal grandmother, Mary Hanner Bristol. She and my grandfather, William, were married in 1913 and settled in San Francisco. The baked artichoke recipe was one that she served many times throughout the years, but for years it was hidden in her memory – never written down. I don’t know if she created it, or borrowed it, but, about 1940 my mother, Barbara, convinced her it needed to be recorded on paper for others to enjoy.

I was interested to learn that one of the ingredients, corn flakes, has been around for 118 years. W.K. Kellogg, and his brother, Dr. John Harvey Kellogg, developed corn flakes and patented them in 1896. It is quite a long process to make corn flakes. I learned that during a visit to the factory in Battle Creek, Michigan where I watched the individual flakes bouncing and shivering on the conveyor belt on the way to be toasted, and eventually boxed.

My grandmother used corn flakes to add a hint of sweet to the baked artichoke dish served at her holiday table in 1913. However, the artichoke, with its slightly nutty flavor, is still the heart of this recipe.

The baked artichoke dish in the accompanying photograph was prepared by my mother, Barbara, who is 91, and still more than capable to wield her mother’s recipe.

Another dish that always appeared during family holiday feasts was my grandmother’s Cranberry Relish. I remember how intensely she chopped it all by hand, and when food processors came on the scene – she still chopped it all by hand. I, however, have made it for years and am not ashamed to admit I use a food processor.

The recipe calls for cranberries, oranges, a lemon, and sugar. My grandmother would taste it, then add more sugar. I do the same. The recipe calls for two and a half cups of sugar. However, since oranges and lemons vary in size, I usually start with two cups of sugar, then add more to taste.

These two recipes are part of my Grandma Mary’s legacy. A hundred years have passed since she served her first holiday meal, but her recipes remain. Now these tantalizing tastes and aromas might find their way to other kitchens to delight other families. Thank you Grandma Mary.

Grandma Mary’s Baked Artichokes

For years, this recipe was kept in my Grandmother Mary Bristol’s memory until about 1940, when my mother, Barbara, convinced her to write it down.

4 Artichokes (Cooked in water – flesh stripped)

1 ½ cups milk

3 large eggs (beaten)

1 ½ cups whole cornflakes

¼ teaspoon salt

Pepper as desired

Crush cornflakes, cook and strip artichokes, beat eggs until blended. Combine crushed cornflakes, artichoke flesh, beaten eggs and milk. Add salt and pepper. Pour into baking dish and bake in “moderate oven” (350 degrees) until cooked. (Takes about 30 minutes – test with toothpick.) Can be served with a dollop of sour cream.

Grandma Mary’s Cranberry Relish

This relish is something that my Grandmother Mary Bristol made for holiday meals. She did all the fine chopping by hand, but a food processor saves a lot of time.

Wash fruit, then blend in food processor until finely chopped, but not pureed:

3 cups whole cranberries

2 oranges (or tangerines) (with rind)

1 lemon (with rind)

2 ½ cups of granulated sugar (add more if it’s too tart)

Grandma said that allowing the mix to stand in the “ice box” for a few hours will help blend and strengthen the flavors.