pre-turkey lineup — Monsters vs. Dinner

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.