Tuesday, November 23, 2010
Now here is where you can deviate a little bit. The appetizers. Of course you don't want to serve anything very filling as there will be much to contend with during the main feast. But a few tasty tidbits to whet peoples appetite is just fine.
I read this recipe for Parmesan Cream Crackers from the New York Times "The Minimalist" column written by Mark Bittman and it sounded like the perfect bite, served with a variety of olives and a sparkling wine or cider. Let me tell you, once you've tried these delicate, flavorful morsels you will never want to eat a Goldfish cracker again! They are cheesy, flaky, easy to make and sooooo good!
Happy Thanksgiving everyone!!
Parmesan Cream Crackers
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
Pinch of cayenne pepper (optional)
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons cold, unsalted butter, cut into small cubes or grated (a very good way to do it)
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).
Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Cut with 1-2 inch biscuit cutter or transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.