This vs That – A guide to creating your Christmas menu
Written on November 22nd, 2018
This vs That
A guide to creating your Christmas menu
Planning for Christmas can be really stressful, especially when there are so many choices to be made. When it comes to creating your Christmas menu, there are so many options available that we thought you’d appreciate a little guidance to help you make your mind up.
Bronze Turkey vs White Turkey
Do you prefer a richer tasting meat, or something a little more delicate?
Our bronze turkeys are game-hung and carry a more intense flavour whereas our white turkeys have a more subtle flavour and plenty of pearly white breast meat to go around.
Whether you go for bronze or white, you can rest-assured that Booths turkeys really are of the highest quality. Farmed as naturally as possible, fed a diet of oats and apples then put to sleep on fresh bedding each night, we’re very proud of our turkey farmers.
Prepped Veg vs Raw Veg
Are you someone who prefers to create your own vegetable masterpieces, or someone who wants something that’s easy but rather delicious?
It’s as simple as this, are you happy spending Christmas morning in the kitchen, adding all sorts of spices and herbs, ready to be showered in compliments throughout dinner? If you are then you should certainly opt for one of our veg boxes. The Booths Heritage Veg Box has all you’ll need to receive a ‘bravo’.
If you’d rather spend Christmas morning deep in board game territory with a Salmon Bagel in hand then our Prepped Veg Box is for you. It’s packed full of flavour from honey roast parsnips to red cabbage and beetroot.
Pâté vs Terrine vs Rillette
We all love a fine pâté on a slice of sourdough, but how do you choose which of them makes it on to your Christmas menu?
A terrine is a mix of pulled, shredded or ground meat, eggs, herbs, veggies and other seasonings layered into a rectangular shape. It’s cooked in a water bath before being served. Rillettes are meat or fish that has been shredded, seasoned and preserved slowly in fat, butter or oil. The process is the same as confit but it’s the shredding that makes it a rillette. A basic pâté is made up of ground meat, herbs and seasonings. It’s finer in texture than a terrine or rillettes and can be made in any shape container (unlike the terrine).
So if you want something smooth go for pâté, chunky go for rillette or easy to serve go for terrine.
Christmas Pudding vs Christmas Cake
Whilst the two are similar in that they both contain brandy, dried fruits, flour and sugar, they are completely different in texture and flavour.
A Christmas Cake is made weeks in advance and ‘fed’ brandy each week before it’s decorated with marzipan and (usually) white icing.
A Christmas Pudding is also made in advance. However it’s made with suet (instead of butter) and it’s steamed, not baked. You serve it coated in custard, cream or our personal favourite brandy sauce. It’s usually flambéed before it’s eaten too.
Prosecco vs English Sparkling
So the obvious difference here is that Prosecco is from Italy and English Sparkling is from, well, here. Though they’re both sparkling white wines, the two are actually very different.
Prosecco bubbles are produced in tanks and wine makers only use the Glera grape. Prosecco is light, fruity and peachy. It has bigger bubbles and higher sugar levels. It’s idea to drink alongside a Christmas seafood starter.
English sparkling bubbles are produced in the bottle (the same method as Champagne). Makers generally uses the same grape varieties as Champagne – Chardonnay, Pinot Noir, Pinot Meurnier. English sparkling wine has more depth of flavour ranging from citrusy, to spicy, to brioche and toasty notes.
Ruby Port vs Tawny Port
Ruby and Tawny are both fortified wines from the Douro Valley in Portugal. The difference in taste comes from the time spent aging in casks prior to blending and bottling.
Ruby port is the younger port as it has only a few years ageing in it’s cask. It’s described as sweet, fruity and deep ruby colour. They’re delicious with chocolate, berry desserts and blue cheese.
Tawny Port has much longer ageing in the cask, sometimes even decades. The flavours are deeper and less sweet than the ruby meaning it has more complex characteristics. They’re perfect with aged cheese, dark chocolate or apple desserts.