For the last few years I have been making this dry brined turkey which always turns out perfect. And this year I added a vegetarian stuffing from Food52 which is a keeper. But since those standards were in place, I spent a little more time on these pre-gamers, aka special hors d'ouerves which I have to say probably got the most respect: rosemary roasted nuts, shots of butternut squash bisque, a NYT recipes for broiled feta with honey, and (below) olive rosemary crackers from Purplefoodie.com, which are incredibly easy to make and look super impressive.
OLIVE ROSEMARY CRACKERS
1 cup all-purpose flour, more as needed
1/2 tsp salt
3 tbsp parmigiano reggiano cheese, finely grated
1 tbsp fresh rosemary, finely chopped
2 tbsp black olives, finely sliced
2 cloves garlic, finely chopped
3 tbsp extra virgin olive oil
1/4 cup cream or half-and-half, more as needed
1 Tablespoon milk, if required
Pink Himalayan salt or your favorite topping – coarsely ground pepper, sesame seeds or poppy seeds.
- Preheat oven to 400°F
- Put flour, salt, cheese, rosemary, olives, garlic and olive oil in bowl of a food processor. Pulse until flour and olive oil create little crumbs. In case you don’t have a food processor, simply whisk all the dry ingredients together first. Then add the oil and using a fork or a pastry blender mix till they look like coarse crumbs.
- Add about 1/4 cup cream or half-and-half and let machine run for a bit. If the dough is still a little dry after pouring in the cream, add a little milk. Alternatively (without the food processor), pour the cream into the dough mixture and combine it into the dough with your hands..
- Roll out dough until 1/4-inch thick or even thinner, adding flour as needed. Lay on pan and score lightly with a sharp knife or pizza cutter to break crackers into squares or rectangles later on. Sprinkle with the salt or topping of your choice.
- Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature.